Italian Cheese Sticks

Name: Italian Cheese Sticks
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 12 sticks
Ingredients: 1 sheet frozen puff pastry (from a 17.3-ounce package, such as Pepperidge Farm), thawed in the refrigerator; 2 tablespoons salted butter, melted; 1 cup grated mozzarella (hard, not fresh); 3/4 cup grated Parmesan; 2 tablespoons chopped fresh oregano; 1 tablespoon chopped fresh basil; 1 large egg; Warm marinara, for serving

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Level: Easy

Total: 45 min (includes freezing time)
Active: 15 min

Yield: 12 sticks

Level: Easy

Total: 45 min (includes freezing time)
Active: 15 min

Yield: 12 sticks

Ingredients

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1 sheet frozen puff pastry (from a 17.3-ounce package, such as Pepperidge Farm), thawed in the refrigerator

2 tablespoons salted butter, melted

1 cup grated mozzarella (hard, not fresh)

3/4 cup grated Parmesan

2 tablespoons chopped fresh oregano

1 tablespoon chopped fresh basil

1 large egg

Warm marinara, for serving

Directions

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Watch how to make this recipe.

Line a baking sheet with parchment.
Lightly roll out the sheet of pastry into a 10-by-12-inch rectangle, then brush with the melted butter. Sprinkle over the mozzarella, 1/2 cup of the Parmesan, the oregano and basil. Using a rolling pin, press the cheese into the pastry. Cut the 12-inch side of the pastry into 12 strips. Twist each strip about 5 times and transfer to the prepared baking sheet. Place in the freezer for 20 minutes.
Preheat the oven to 400 degrees F.
Mix together the egg and 1 teaspoon water in a small bowl. Brush the strips with the egg mixture and sprinkle over the remaining 1/4 cup Parmesan. Bake until golden brown and puffed, 10 to 12 minutes. Let cool before removing from the baking sheet. Serve the cheese sticks with warm marinara alongside.