1 cup all-purpose flour
½ teaspoon black pepper teaspoon cayenne
5 tablespoons cold unsalted butter, cut into pieces
1 cup shredded extra-sharp Cheddar cheese
¼ cup grated Parmesan cheese 3–4 tablespoons cold water
- Preheat oven to 375°F.
- Combine flour, pepper, and cayenne in food processor and pulse to Scatter butter on top of seasoned flour; pulse until mixture resembles coarse crumbs. Scatter Cheddar and Parmesan on top and drizzle with 3 tablespoons of water; pulse until mixture forms a ball, add- ing remaining 1 tablespoon water, if needed.
- Turn dough out onto lightly floured work With lightly floured rolling pin, roll dough into 9-inch square. With pizza cutter or knife, cut dough into 3 × ½-inch strips, mak- ing a total of 48 strips.
- Place cheese strips about 1 inch apart on ungreased large nonstick baking Bake until golden, about 15 minutes. With wide spatula, transfer cheese straws to wire racks and let cool completely. Cheese straws can be stored in airtight container up to 2 days.
PER SERVING (3 CHEESE STRAWS): 18 grams, 82 Cal, 6 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 16 mg Chol, 61 mg Sod, 6 g Total Carb, 0 g Total Sugar, 0 g Fib, 3 g Prot, 62 mg Calc.
PointsPlus value: 2