red pepper straws

Lynnda Cloutier


an easy and delicious appetizer to whip up when unexpected company drops in.Source unknown

pinch tips: How to Slice & Mince Vegetables Like a Pro




one finely chopped shallot
2/3 cup chopped marinated roasted red peppers
1 tablespoon olive oil
1 2/3 cup freshly grated parmesan
two sheets frozen puff pastry, thawed

Directions Step-By-Step

preheat oven to 400°. In a skillet, heat olive oil. Cook shallots and roasted peppers, 4 to 5 minutes. Let cool. Stir in 1 1/3 cup Parmesan.
Roll frozen puff pastry to 1/16 inch thickness. Trimmed to about a 16 x 18" rectangle. Spread red pepper mixture over dough. Roll out other sheet to same dimensions and place over first sheet. Press lightly to seal. Lightly brush with water and sprinkle with remaining 1/3 cup Parmesan. Cut dough into 24 eight inch long strips. Twist each strip and transfer to two parchment lined baking pans. Chill for 20 minutes. Bake for 15 minutes.

About this Recipe

Course/Dish: Other Appetizers