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These easy cheese twists are perfect snacks for your holiday get-togethers or any other time.
Use Leftover Pie Crust For Cheese Twists
Got any leftover pie crusts? Here’s one of the easiest snacks you’ll ever make.
The pie crust can be leftover scraps of your own recipe or those pre-rolled refrigerated ones that many of us find so convenient.
Since my store had the refrigerated ones on special for the recent Thanksgiving holiday, I bought the requisite two that the special required. They keep well so I figured why not.
If you did like I did and bought more than you actually needed, here’s a good way to use them before you forget about them entirely. Or if you are like my mother and save scraps of your own homemade pie crust, this is an excellent way to. use them.
The Best Cheese
For these cheese twists, the best cheese to use–in my opinion–is a good cheddar cheese. In these I used a mild variety and they were excellent.
Another good choice is Swiss cheese. The mild and nutty flavor is also perfect.
You do want a cheese that doesn’t “string.” Once cooled, a stringing cheese would only be a dense and rubbery glob, so the best thing to do–if you are not sure these will be eaten immediately–is to bypass such cheeses as mozzarella and those like it.
Why The Cayenne?
You actually use so little cayenne or hot sauce that it’s barely noticeable. What it does is enhance the flavor of the cheese much like chili powder does for chocolate (try this–Aldi sells it). If you like stuff hot and piquant, then use more.
On the other hand if you can’t tolerate any for dietary reasons or you feel uncomfortable using it, leave it out. They are perfectly delicious anyway.
- 2 refrigerated pie crusts or your own scraps/recipe
- 1 cup shredded cheddar cheese
- 1 egg beaten
- Pinch of cayenne or 1-2 drops hot sauce
- Coarse salt
- Preheat oven to 375F/190C. Line a baking sheet with parchment.
- Beat egg and cayenne; set aside
- Unroll pie crusts on a lightly floured surface. Brush entire circles of crust with the egg mixture (reserve a bit for brushing the twists). Distribute cheese evenly over half of each crust.
- Fold the ends without cheese over the sides with cheese forming a semi circle and press or roll getting out any air bubbles and that the cheese adheres to the dough.
- Using a sharp knife or pastry wheel, cut into 1-inch/2.5 cm strips and form twists by holding the ends and twisting in opposite direction. Place on prepared pan and brush with remaining egg mixture. Sprinkle with coarse salt (if desired) and paprika.
- Bake for 10-15 minutes or until golden brown.