Recipe Details

Don't let the size of these appetizers fool you - they're bursting with cheese and the smoky, warm flavors of Ancho and Chipotle Chile Peppers!

  1. Mix cheeses, ancho and chipotle chili peppers, cilantro, rosemary, garlic powder and bacon in medium bowl.
  2. Roll pastry dough into a 13x16 inch rectangle on lightly floured surface.
  3. Brush lightly with egg. Sprinkle bottom half of dough with half the cheese mixture.
  4. Fold top half over bottom half, then, once again, roll pastry into a 13x16 inch rectangle.
  5. Now, repeat brushing with egg and sprinkling with remaining cheese mixture, pressing lightly with rolling pin to adhere cheese to pastry.
  6. Cut pastry in half crosswise, then cut into 36 (3/4 inch wide) strips.
  7. Place strips on large baking sheets, a few inches apart, being sure to twist ends of strips to create a spiral, then refrigerate for 30 minutes.
  8. Preheat oven to 400F and bake 10-12 minutes or until golden brown and puffed.
  9. Cool on baking sheets 5 minutes. Serve warm or cooled.


This recipe yields 18 servings.

Serve these sensational straws with or in lieu of your bread basket offerings with your mezze or cheese & charcuterie plates or as an exceptional garnish to your soups, salads and entrees.