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By Anthony Salemme, contributing chef
Makes 12 twists
This is a great appetizer or snack especially for the upcoming Holidays.
1 box puff pastry sheets, defrosted
12 thin strips of Bacon
6 ounces Extra Sharp Cabot cheddar cheese, grated
1 Tablespoon chopped rosemary
½ cup light brown sugar
1 teaspoon hot smoked paprika
1 egg, beaten with 2 Tablespoons water
¼ cup flour, for dusting pastry
Preheat oven to 375° F. Line 2 baking sheets with parchment paper and place a wire rack on top.
In a shallow bowl, combine the brown sugar, rosemary.
Place both sheets of pastry on a lightly floured counter. Brush the surface of each with a beaten egg.
Sprinkle about 1/2 cup of cheese over each sheet, then sprinkle with hot smoked paprika.
Dust a rolling pin lightly with flour and roll the rolling pin over the cheese, gently pressing the cheese into the pastry.
Fold the pastry in half, then cut each into 12 (1/2 inch) wide strips. Pinch the ends to seal, then gently twist each strip several times to enclose the cheese. Lay the bacon out and sprinkle with brown sugar and rosemary.
Take a piece of bacon and wrap it around the twisted pastry. Repeat with the remaining twists. twist placing the twist on the prepared baking sheet as you go.
Bake 45 to 50 minutes, rotating the pans halfway through. Serve warm with Bocadillo dip.
Holiday Bocadillo Dip
1 cup sour cream
1 ½ cup Greek yogurt
1 cup shredded yellow sharp cheddar cheese
1 red pepper chopped fine
1 bunch scallions chopped
1 cup red onion chopped
½ pound cooked bacon chopped
1 teaspoon Frank’s red-hot sauce
1 teaspoon salt
1 teaspoon pepper
Combine all ingredients and chill 1 hour or over night.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com