 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 18 |
|
Ingredients:
1/4 cup(s) grated romano cheese |
1 sheet pepperidge farm puff pastry, thawed |
2 tablespoon(s) chopped fresh rosemary leaves |
18 8-inch wooden skewers |
Directions:
1. • Heat the oven to 400°F.
2. • Sprinkle a work surface with 2 tablespoons cheese. Unfold the pastry sheet on another the work surface. Brush the pastry sheet with water. Place the pastry sheet, wet-side down, onto the cheese. Brush the pastry sheet with water. Sprinkle with the remaining cheese and rosemary. Press the cheese mixture lightly into the surface of the pastry with a rolling pin.
3. • Cut the pastry sheet crosswise into 18 (1/2-inch) strips. Thread the pastry strips accordion-style on the skewers. Place the skewers onto 2 baking sheets.
4. • Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on wire racks for 2 minutes. Carefully remove the skewers from the pastries.
|
|