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