Parmesan Cheese Twists

Parmesan Cheese Twists

Campbell's Kitchen 0

"Twisted Pepperidge Farm® Puff Pastry strips laced with Parmesan cheese, parsley and oregano are easy to make for dinner to accompany a steak and Caesar salad. Make ahead and freeze; remove directly from freezer to oven to bake."

Ingredients 1 h {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 28 servings


On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F. Mix egg and water. Mix cheese, parsley and oregano.
  2. Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle. Cut in half lengthwise. Brush both halves with egg mixture. Top 1 rectangle with cheese mixture. Place remaining rectangle over cheese-topped rectangle, egg-side down. Roll gently with rolling pin to seal.
  3. Cut crosswise into 28 (1/2-inch) strips. Twist strips and place 2 inches apart on greased baking sheet, pressing down ends. Brush with egg mixture.
  4. Bake 10 minutes or until golden. Serve warm or at room temperature. Makes 28 appetizers.
Tips & Tricks
How to Make Cheese Sticks

See how to make easy, cheesy, crispy cheese sticks.

Ultimate Chicken Pot Pie

This fantastic comfort-food classic is easy and so delicious.


  • TIP
  • To make ahead, twist strips and place on baking sheet and brush with egg mixture. Freeze. When frozen, store in plastic bag for up to 1 month. To bake, preheat oven to 400 degrees F. Place frozen strips on greased baking sheet. Bake 15 minutes or until golden.
Rate recipe

Your rating


Reviews 29

  1. 31 Ratings


This is the easiest recipe ever and the results are delicious! Here are my changes and substitutions: I didn't have any parsley, so I substituted French thyme. I also experimented with different toppings once the twists were on the cookie sheet and glazed with egg white. I sprinkled some with sesame seeds, some with poppy seeds and some with garlic salt. And some with a combination. Our favorite was with the sesame seeds with a pinch of garlic salt. I also experimented with the size of the twists, and truthfully, all were delightful! Perhaps the largest ones were a tad doughy, but still quite good. One extra note - we didn't care for these once they cooled off, they became somewhat flaccid. But a quick pop into the toaster oven (less than one cycle through on medium "toast") made them even crunchier and we actually preferred them reheated. Next time I make these, I will make them an hour or so before my guests arrive and then re-toast them before serving. That should buy me some time to make the main course. Thanks for posting this recipe - it's a winner!


Very good. I made one batch as the recipe stated. For the second batch instead of using the cheese, I used cinnamon and sugar. Did everything else the same. Wow, great either way.


We LOVE these!!! I didn't know that this recipe was on AR (I first tried them after reading the little recipe card that came in the puff pastry box.) So, I was glad to see it here so I could review them...really - try these (and make no changes!)