5 Ingredient Cheese Straws | girlversusdough.com @girlversusdough

If you need a quick, easy, cheesy and delicious holiday appetizer this month, I’m your gal. Actually, these 5 ingredient cheese straws are your gal — er, your go-to recipe. You catch my drift.

When it comes to appetizers, I’m not one for too much creativity. I like to make something that’s simple to put together and can keep friends and family satiated until dinner — sometimes that’s a cheese plate, or hummus or guacamole, and sometimes it’s cheese straws. They never fail me, and they make all the cheese lovers in the room happy (yours truly included).

Easy 5 Ingredient Cheese Straws -- five simple ingredients are all you need to make these flaky, cheesy appetizers for your next dinner party. girlversusdough.com @girlversusdough

5 Ingredient Cheese Straws | girlversusdough.com @girlversusdough

When the kind folks at Roth® Cheese invited me to use one of their premium cheeses in a holiday-themed recipe, I was like “UHHHHH YES PLEASE.” Because not only does this Midwest girl love her cheese, but she loves all things holiday, especially food. And since it’s been difficult to get into the holiday spirit lately what with moving and therefore not being able to put up Christmas decorations (YET), I am finding glad tidings and comfort and joy in holiday treats, both sweet and savory. So if you need me, I’ll be munching on cheese straws and Christmas cookies all season long.

What I love about the particular cheese used in this recipe — Roth’s Grand Cru Reserve — is that it’s both nutty and sweet, and pairs well with just about anything. They suggest using it for grown-up mac ‘n cheese or on green salads with fruit and a sweet vinaigrette, and I couldn’t agree more. That’s why I chose to use it for these cheese straws — when combined with buttery puff pastry, savory oregano and garlic, it’s just about the perfect sweet-salty melt-in-your-mouth situation. And it all comes together in five ingredients and 20 minutes.

5 Ingredient Cheese Straws | girlversusdough.com @girlversusdough

You certainly can use homemade puff pastry for this recipe or switch up the cheese for your favorite variety of Roth semi-hard cheese, or even play around with the seasonings. And it’s oh so easy to make a double batch, even in a hurry, if you’ve got a great big group of guests on their way. You can even bake these ahead of time and freeze them in an airtight container for up to 1 month, and when you’re ready to serve, pop them in a 350 degree F oven for about 10 minutes. Instant cheesy appetizer. Instant party success. Instant comfort and joy.

5 Ingredient Cheese Straws | girlversusdough.com @girlversusdough

P.S. Want to try this yummy cheese for yourself? Here’s a coupon good for any type of Roth cheese. Go forth and get yourself some cheese.

5 Ingredient Cheese Straws
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 24 straws
 
Ingredients
  • 1 sheet puff pastry (from 17.3 oz package), thawed
  • ½ cup shredded Roth Grand Cru Reserve cheese
  • ½ teaspoon dried oregano or Italian blend seasoning
  • ¼ teaspoon garlic powder
  • 1 egg beaten with 1 tablespoon water (for egg wash)
Directions
  1. Heat oven to 400 degrees F. In small bowl, combine shredded cheese, dried oregano and garlic powder.
  2. On lightly floured surface, roll out thawed puff pastry dough to 14-by-12-inch rectangle. Use sharp knife or pizza cutter to cut dough into two 12-by-7-inch rectangles. Brush each rectangle with egg wash.
  3. On one rectangle, sprinkle cheese mixture. Place second rectangle egg wash-side down on top of cheese mixture; firmly press rectangles together and pinch seams to seal. Brush top with egg wash.
  4. Use sharp knife or pizza cutter to cut dough crosswise into 24½-inch strips. Twist each strip and place on ungreased baking sheet(s) 1 inch apart, pressing edges to baking sheet to keep in place.
  5. Bake 10 to 13 minutes until cheese straws are puffed and golden. Transfer to cooling rack to cool slightly. Serve warm or at room temperature.

 

Disclosure: I received compensation from Roth Cheese for recipe development purposes. All opinions are my own.

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