red pepper straws

Lynnda Cloutier


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


★★★★★ 1 vote



  • ·
    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

How to Make red pepper straws


  1. 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.
  2. 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.

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About red pepper straws

Course/Dish: Other Appetizers

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