John Myers
Ingredients for 2 servings:
- 1 roll of (to taste) dough from the refrigerated section
- 150 g Cabanossi
- 80 g Emmental cheese, grated
- 50 g herb cream cheese
- some sesame
- some chili salt
- pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
crispy and spicy
Preheat the oven to 175°C. Cut the Cabanossi into small cubes. Roll out the puff pastry and spread it thinly with herb cream cheese. I always use about 50-70g. Sprinkle some sesame seeds on top and season a little with chili salt (or simply with pepper and salt). Place the diced Cabanossi and the Emmental cheese on one half. Fold the other half onto the Cabanossi half and press down lightly. Now cut the dough into strips about 2cm wide. Twist the strips into spirals, but not too tightly, otherwise the dough will tear. I always take both ends in my hands and twist them once 180 degrees in opposite directions. That’s enough time. Place them on a baking sheet lined with baking paper and bake in the oven for about 20 minutes, or until the crispy sticks are a lovely golden brown. Can be enjoyed hot or cold.
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