Recipes Appetizers and Snacks Pastries How to Make Cheese Sticks 4.5 (46) 31 Reviews 15 Photos These twist cheese sticks are easy and cheesy. This super simple recipe uses frozen puff pastry so there's no dough to make. They're very cool for entertaining. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on February 26, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 15 15 15 15 Prep Time: 25 mins Cook Time: 20 mins Additional Time: 15 mins Total Time: 1 hr Servings: 9 Yield: 9 sticks Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 9 servings 1 sheet frozen puff pastry, thawed just enough to unfold 2 teaspoons olive oil (preferably drained from a tin of anchovies) 1 pinch cayenne pepper, or to taste salt and freshly ground black pepper to taste ¼ cup shredded sharp white Cheddar cheese 5 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided Directions Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Unfold puff pastry into a flat sheet and brush olive oil over top. Season with salt, pepper, and cayenne pepper. Sprinkle Cheddar and 1/4 cup Parmigiano-Reggiano all over dough to cover. Cover with a piece of plastic wrap. Press on the plastic wrap with your fingers to push cheese and seasonings firmly into the dough, or place a sheet pan over top and press down. Remove and discard plastic wrap. Cut dough along the seams into thirds with a pizza cutter or sharp knife, then cut each third lengthwise into thirds again for a total of nine strips. Pick up one strip and place it seasoned-side down onto the work surface. Twist it from both ends eight to nine times to make a rolled tube of dough with the seasoning facing out. Place onto the prepared baking sheet and repeat with remaining strips. Sprinkle remaining 1 tablespoon Parmigiano-Reggiano cheese over cheese sticks. Roll sticks lightly to even up their shapes; pick up and press any dropped cheese onto the surfaces. Bake in the preheated oven for about 10 minutes, then flip and bake until sticks are browned and crisp and hold their shape without drooping when lifted, 10 to 20 more minutes. Cool on a wire rack before serving. JanetFlo Chef's Notes You can use all kinds of dried herbs and spices, curry powders, smoked paprika, and things like that. This is my basic formula, but you can adapt it to suit your tastes.The wider the strips, the more bread-like the cheese sticks will be. The tighter you twist them, the more dense and crisp they will be. A loose twist will result in a softer, breadier stick. I Made It Print 106 home cooks made it! Nutrition Facts (per serving) 184 Calories 13g Fat 12g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 9 Calories 184 % Daily Value * Total Fat 13g 17% Saturated Fat 4g 20% Cholesterol 5mg 2% Sodium 134mg 6% Total Carbohydrate 12g 5% Dietary Fiber 0g 1% Total Sugars 0g Protein 4g 8% Calcium 60mg 5% Iron 1mg 4% Potassium 23mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.