Your New Year's Eve party is this weekend! Time to start planning the snacks. Today's appetizer is pretty and whimsical, and the recipe comes from www.countryliving.com.
1 shallot, finely chopped
2/3 cups chopped marinated roasted red pepper
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1 tablespoons olive oil
1 1/3 cups grated Parmigiano-Reggiano, plus more for sprinkling
2 sheets thawed frozen puff pastry
Preheat oven to 400 degrees. Saute shallot and roasted red pepper in olive oil, 4 to 5 minutes. Let cool. Stir in grated Parmigiano-Reggiano.
Roll 1 sheet puff pastry to 1/16-inch thickness. Trim to about a 16- by 8-inch rectangle. Spread red-pepper mixture over dough. Roll out the other sheet to same dimensions and place over first sheet. Press slightly to seal. Lightly brush with water and sprinkle with more grated cheese.
Cut dough into 24 eight-inch-long strips. Twist each strip and transfer to 2 parchment-lined baking pans. Chill for 20 minutes. Bake for 15 minutes.