I came across this recipe in the newest Family Fun magazine and thought that I'd change it up a bit so I could eat it. I don't know about anyone else, but since having IBS I really miss eating cheese, and all the veggie cheeses and stuff are a godsend and work great in recipes but they just aren't quite the same as eating a plain piece of cheese. Well these tasty cheese twists definitely satisfy my cheese cravings! And when these are done they look beautiful and would make a great party treat that you could eat and no one would know the difference!
1. Heat oven to 400 degrees. Grease 2 baking sheets. 2. Place the flour, butter, and cheeses in a food processor fitted with a metal blade. Pulse for about 1 minute, until the butter and cheese are evenly distributed in the flour. Add the egg and pulse until it's incorporated. With the processor running, pour the milk through the feed tube and blend until the dough forms a ball (about 1 minute). If your dough feels sticky add a bit more Parmesan or Romano. 3. Place half of the dough on a floured surface. With a rolling pin, roll out the dough until it's roughly 1/8 inch thick and then trim it into a rectangle. Now cut the dough into strips about 4 inches long and 1/2 inch wide. Twist the strips and place them on a baking sheet, 2 inches apart. Repeat the process until all the dough has been used. 4. Bake the sticks for 8 to 10 minutes, until they're lightly browned. Store them in an airtight container for up to 1 week. Makes about 60.
I didn't quite follow the food processor instructions precisely b/c mine was too small to hold it all, but as long as the cheese in small shreds and you blend it all it will turn out great! I also didn't bother rolling it out and cutting it all--I just took the dough in small balls and rolled them out in my hands and then twisted them and put them on the sheet. Good luck!