"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. Be sure to include on your next tailgate menu!"
2/3 cup grated Parmesan cheese
1/2 cup grated smoked Cheddar cheese
1 teaspoon McCormick® Gourmet Collection Chile Pepper, Ancho
1/2 teaspoon McCormick® Gourmet Collection Chile Pepper, Chipotle
1/2 teaspoon McCormick® Gourmet Collection Cilantro Leaves
1/2 teaspoon McCormick® Gourmet Collection Rosemary, Crushed
1/4 teaspoon McCormick® Gourmet Collection Garlic Powder
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 13- x 16-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 13- x 16-inch rectangle again. Brush with egg. Sprinkle with remaining cheese mixture, pressing lightly with rolling pin to adhere cheese. Cut pastry in half crosswise, and then cut into 36 (3/4-inch wide) strips.
PLACE strips on large baking sheets, a few inches apart. Twist the 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 puff ed. Cool on baking sheets 5 minutes. Serve warm or cooled.