Don't let the size of these appetizers fool you -- they're bursting with cheese and the smoky, warm flavors of Ancho and Chipotle Chile Peppers.
Mix cheeses, ancho and chipotle chili peppers, cilantro, rosemary, garlic powder and bacon in medium bowl
Roll pastry into a 13x16-inch rectangle on lightly floured surface. Brush lightly with egg. Sprinkle bottom half of dough with half the cheese mixture. Fold top half over bottom half. Roll pastry into a 13x16-inch rectangle again. Brush with egg. Sprinkle with remaining cheese mixture, pressing lightly with rolling pin to adhere cheese to pastry. Cut pastry in half crosswise, then cut into 36 (3/4-inch wide) strips
Place strips on large baking sheets, a few inches apart. Twist ends of strips to create a spiral. Refrigerate 30 minutes
Preheat oven to 400°F. Bake 10 to 12 minutes or until golden brown and puffed. Cool on baking sheets 5 minutes. Serve warm or cooled