Rosemary Romano Ribbons
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Rosemary Romano Ribbons

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Serves: 18
  • of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed View Product

Ingredients & Directions

  • 1/4 cup grated romano cheese
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 2 tablespoons chopped fresh rosemary leaves
  • 18 wooden skewers(8-inch)

Heat the oven to 400°F.

Sprinkle a work surface with 2 tablespoons cheese.  Unfold the pastry sheet on another the work surface.  Brush the pastry sheet with water.  Place the pastry sheet, wet-side down, onto the cheese.  Brush the pastry sheet with water.  Sprinkle with the remaining cheese and rosemary.  Press the cheese mixture lightly into the surface of the pastry with a rolling pin.

Cut the pastry sheet crosswise into 18 (1/2-inch) strips.  Thread the pastry strips accordion-style on the skewers.  Place the skewers onto 2 baking sheets.

Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool on wire racks for 2 minutes.  Carefully remove the skewers from the pastries.