Preparation:
Assemble and attach rotor slicer/shredder using fine shredder cone (no 1). Turn to speed 4 and shred cheddar cheese and parmesan cheese into separate bowls. Add red pepper flakes and oregano to cheddar cheese and thoughly combine; set aside.
On lightly floured board, roll pastry to a 15x18-inch rectangle. Sprinkle cheddar cheese mixture over pastry and press lightly into dough. Cut pastry lengthwise into three 15x18-inch strips, then horizontally into 1-inch pieces. Twist each piece into a spiral.
Beat egg white and water with fork until foamy. Brush sticks with beaten egg white and roll in parmesan cheese. Place on greased baking sheets and bake at 425 F for 10 to 12 minutes or until golden. Serve warm. |
