Prep Time: 15 min | Cook Time: 10 min | Serves: 16 cheese straws
- 1/2 package puff pastry
- 1 egg
- 1/4 tsp dried rosemary
- 1/2 tsp garlic salt with parsley
- 1 cup Cache Valley Colby and Monterey Jack Cheese, shredded
Preheat oven to 450°F. Unfold pastry sheet; cut into 1/2 inch strips. Combine egg, rosemary and seasoning; whisk to blend. Brush evenly over pastry strips.
Sprinkle 1/2 cup Cache Valley Colby and Monterey Jack Cheese shreds over top and press into dough with rolling pin. Twist strips; place on greased baking sheet.
Bake 8 to 10 minutes or until light golden. Top with remaining cheese; bake 2 minutes or until cheese melts.
