2 sheets puff pastry, defrosted according to package
1 large egg
1⁄2 cup Frigo® Shredded Parmesan Cheese
1⁄4 cup Frigo® Whole Milk Mozzarella Cheese, grated
1⁄4 cup Kalamata olives, roughly chopped
1⁄4 cup sun-dried tomatoes, finely minced
1 tablespoon fresh rosemary
1 tablespoon Frigo® Shredded Parmesan Cheese, for garnish
1 tablespoon freshly ground black pepper, for garnish
On a lightly floured surface, roll out one sheet of dough while keeping the second sheet covered. Roll the dough until it is about 1/16-inch thick. The size of the pastry will depend on the brand you use, but you will likely have a rectangle about 12 inches x 20 inches.
Whisk together the egg with about 1 teaspoon of water and lightly brush the egg wash over the pastry.
On one half of the dough, working on the short side, sprinkle half of the Frigo® Shredded Parmesan Cheese, Frigo® Whole Milk Mozzarella Cheese, Kalamata olives, sun-dried tomatoes and rosemary. Gently fold over the other half of the dough and lightly roll the dough together with a rolling pin. Using a floured pizza cutter or knife, cut the edges so you have an even rectangle. Then cut even strips about 1⁄4-inch thick and place them on a parchment paper–lined or Silpat-lined baking sheet. Twist them for a fancier look.
Brush the cheese straws with more egg wash, sprinkle with a 1⁄2 tablespoon of the Frigo® Fresh Shredded Parmesan and a 1⁄2 tablespoon of the fresh ground black pepper.
Refrigerate while you preheat the oven to 375°F and start your next sheet of puff pastry dough. Then, repeat the above directions on the other sheet.
When the oven is up to temperature, bake the cheese straws for 15 minutes, gently turning the straws over and baking for 3–5 minutes longer or until the cheese is light golden brown on both sides. Remove the straws from the oven and let them cool slightly.
Serve on a cheese plate with olives and charcuterie.
The straws may be stored in a tightly sealed container for up to 3 days.
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com