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Parmesan-and-Pepper Sticks

Rose Grapefruit Cocktail, a citrusy drink, is perfect for sipping on a spring evening and pairs well with this easy, crisp snack that can swing savory or sweet.

  • Yield: Makes 72
Parmesan-and-Pepper Sticks

Photography: Romulo Yanes

Source: Everyday Food, April 2012

Ingredients

  • All-purpose flour, for rolling
  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons melted unsalted butter
  • 6 tablespoons grated Parmesan
  • Ground pepper

Directions

  1. Preheat oven to 375 degrees, with racks in upper and lower thirds. Lightly flour a work surface and rolling pin; roll out puff pastry to a 10-by-18-inch rectangle. Brush with 1 tablespoon butter, sprinkle with 3 tablespoons Parmesan, and season with pepper. Gently roll over dough to adhere. Flip dough and repeat with more butter, cheese, and pepper.

  2. Cut dough in half lengthwise, then cut each piece into 1/2-inch-wide strips. Arrange in a single layer on two parchment-lined baking sheets and bake until pastry is golden and puffed, about 7 minutes, rotating sheets halfway through. Let cool completely.

Cook's Note

Try red-pepper flakes or Manchego cheese in place of the black pepper and Parmesan. For a sweet take, sprinkle with cinnamon and sugar.

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