Red-Pepper Straws

• 1 shallot (finely chopped)
• 23 cup chopped marinated roasted red pepper
• 1 tablespoon olive oil
• 1 cup grated sharp white cheddar cheese, plus more for sprinkling (grated finely)
• 13 cup grated parmigiano-reggiano cheese, plus more for sprinkling
• 2 sheets thawed frozen puff pastry
• sprinkling red pepper flakes (optional)

1. Preheat oven to 400 degrees F.
2. Saute shallot and roasted red pepper in olive oil, along with red pepper flakes (if using), 4-5 minutes.
3. Let cool.
4. Stir in both cheeses.
5. Roll 1 sheet puff pastry to 1/6-inch thickness.
6. Trim to about 16x8-inch rectangle.
7. Spread red-pepper mixture over dough.
8. Roll out the other sheet to same dimensions and place over first sheet.
9. Press lightly to seal.
10. Lightly brush with water and a sprinkle more grated cheese.
11. Cut dough into 24 eight-inch-long strips.
12. Twist each strip and transfer to 2 parchment-lined baking sheets.
13. Chill for 20 minutes.
14. Bake for 15 minutes.
15. E N J O Y !

shallot, red pepper, olive oil, cheddar cheese, cheese, pastry, sprinkling red pepper

Taken from www.food.com/recipe/red-pepper-straws-407191 (may not work)