Italian Cheese Sticks
- Level: Easy
- Yield: 12 sticks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 100
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 6
- Cholesterol
- 34
- Sodium
- 213
- Total: 45 min (includes freezing time)
- Active: 15 min
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
Directions
- 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.