While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
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.
2/3 cup grated Parmesan cheese
1/2 cup grated smoked Cheddar cheese
1 teaspoon McCormick Gourmet™ Chile Pepper, Ancho
1/2 teaspoon McCormick Gourmet™ Chile Pepper, Chipotle
1/2 teaspoon McCormick Gourmet™ Cilantro
1/2 teaspoon McCormick Gourmet™ Rosemary, Crushed
1/4 teaspoon McCormick Gourmet™ Garlic Powder, California
2 slices bacon, cooked and finely crumbled
1 sheet frozen puff pastry, thawed, 1/2 of 17.3 ounce package
1 egg, beaten
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.
(Amount per serving)