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Parmesan Rosemary Twists

40 twists
Appetizers

Characteristics

Vegetarian Low in Saturated Fat Low Sodium

Nutritional Facts Per Serving

62
Calories
1.4 g
Protein
4.6 g
Carbs
0.2 g
Fibre
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Nutritional Facts

per twist:
  • Amount Per Serving % Daily Value
  • Calories 62
  • Fat 4.3 g 7 %
    • Saturated   0.8 g
    • + Trans 0 g 1 %
  • Cholesterol 6 mg
  • Sodium   48 mg 2 %
  • Carbohydrate 4.6 g 2 %
    • Fibre   0.2 g 1 %
    • Sugars   0.1 g
  • Protein 1.4 g
    • Vitamin A 0 %
    • Vitamin C 0 %
    • Calcium 2 %
    • Iron 2 %

Method

  1. Set out 2 large non-stick baking sheets. Combine egg, cayenne, paprika and garlic powder in small bowl.
  2. Cut pastry, widthwise, in half. Set one half on a lightly floured surface and roll into a 10” square. Brush and lightly coat top of that square with beaten egg. Now sprinkle top of the pastry with salt and half the rosemary.
  3. Sprinkle pastry evenly with half the cheese, pressing on it to help it adhere. Fold the pastry in half, sealing in the filling. Now cut the pastry, widthwise, into 1/2” strips. Tightly twist and gently pull each strip into a spiral and set on one of the baking sheets, leaving about a 1” space into between each one. Refrigerate twists until ready to bake (chilling pastry makes it puff better).
  4. Roll out, top, fold, slice, twist and chill the second half piece of pastry as you did the first. 
  5. Preheat oven to 400˚F. Bake one sheet of the twists for 10 minutes. Carefully turn each twist over and bake 6 to 8 minutes more, or until puffed and golden. Bake the second sheet of twists as you did the first. Serve warm or at room temperature.

Note: Only use Parmesan cheese you grate yourself for this, as the dried, powdered variety will draw too much moisture away from the pastry.

Recipe Options: Instead of rosemary, try another type of chopped fresh herb, such as thyme or sage, or use a mix of herbs.


Serving Suggestions

Serve twists with something you can dunk them in, such as balsamic vinegar and olive oil, tzatziki or other dips.

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