Asiago Pastry Straws

A stunning appetizer made with Pillsbury® Just Unroll! pie crust brings a delicious twist to your appetizer buffet.

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Servings 44

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( 8 ) Ratings

8 Ratings

5 Stars

4 Stars 38%

3 Stars 38%

2 Stars 25%

1 Stars

Member Reviews ( 6 )

364ea860-a22f-454f-9819-9c8851719caf

ingredients 4
Prep Time 20 min
Total Time 35 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

2: tablespoons garlic and herb cream cheese (from 8-oz container)

3/4: teaspoon dried rosemary leaves, crushed

1/4: cup shredded Asiago cheese (1 oz)

SAVE ON THIS RECIPE!

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Directions

1 Heat oven to 425°F. Unroll 1 pie crust on work surface. Spread crust evenly with cream cheese; sprinkle with rosemary and cheese. Unroll remaining crust over filling. Press firmly over entire crust.
2 Cut into 24 (1/2-inch) strips. Cut middle 20 strips in half; leave 2 uncut strips on each side. (See diagram.) Twist each strip 4 to 5 times; place 1 inch apart on ungreased cookie sheets, pressing ends to secure.
3 Bake 9 to 11 minutes or until golden brown. Serve warm or cool.

EXPERT TIPS

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Expert Tips

Using fresh chives, tie a few pastry straws into a bundle, and garnish with fresh rosemary and currants.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer

Calories: 45
Calories from Fat: 25),

% Daily Value

Total Fat: 2 1/2g; 2 1/2%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 60mg; 60%;
Total Carbohydrate: 4g; 4%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 0g; 0%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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mickiekat

report Posted Jul. 26, 2011 3:09 PM

May I make a suggestion? I lightly patted the top crust with wet hands and sprinkled a powdered Scampi seasoning blend right over the top before cutting into strips. Also I chopped up fresh rosemary and sprinkled over the top crust instead of inside the filling. They came out delicious. You must work carefully due to the delicate pie crust. I would definitely make again!

enerjy2000

report Posted Nov. 6, 2009 7:12 PM

These were easy to make, but lacked flavor. I might make them again, but I'll add some extra spices - maybe some seasoning salt, red pepper, minced garlic... As they are now they need a dipping sauce. I really like the method, though. You can customize it to you liking. It's a great way to have a quick, last minute appetizer for a party or pot-luck. I like the other reviewers' ideas about cinnamon and sugar.

BBunnyFan1

report Posted Jul. 18, 2009 11:32 AM

Recipe lacks flavor, too much dough not enough filling. Because of the way that the two pieces of crust are twisted together, I think that any increased filling would simply ooze out of the sides. Next time I do these, I'm going to try to copy other recipes that I've used in the past with puff pastry and try spraying with water to help the seasonings and cheese adhere better and only use one piece of the dough. I don't think that anything is gained by using the cream cheese, but I'll add some other seasonings with the rosemary to balance the flavors.

Tonillama

report Posted Dec. 21, 2007 1:31 AM

Does it really matter how many pieces you get out of this recipe? Bottom line is that it is easy & it sounds like it will taste great! It seems like no matter how you "cut it" this is a keeper! Tonillama

pjrmom

report Posted Dec. 20, 2007 8:40 AM

The reason you do not cut the 4 end pieces is because it is a circle, and as you get to the edges, in gets smaller and they would be to small to cut in half. You get 44 servings by cutting the 20inside pieces in half giving you 40 and the 4 outside pieces you did not cut would then give you 44!%0d%0a%0d%0aI couldn't find the diagram either but not difficult to figure out.%0d%0a%0d%0aSounds like a extremely easy and good recipe that I am going to try this weekend.