“I had a lot of fun with this recipe, pork rinds and cheese are always a winner. I have fond memories of cheese straws snacks on the porch, a favorite of my Grandmother’s era. The addition of Southern Recipe Small Batch Rinds and their fun flavor seasonings make it even better.” - Chef Tim Byres
1 bag Southern Recipe Small Batch Pork Rinds, crushed
1 container puff pastry dough, frozen
2 cups white cheddar cheese, shredded
2 cups Parmesan cheese, shredded
Pour the crush pork rinds into a mixing bowl, add the Parmesan and white cheddar cheeses. Crack the egg into a small bowl and whisk together with one tablespoon of water. Hold aside the two bowls while the dough is worked.
Remove the frozen dough and let it sit a few minutes until defrosted enough to be pliable. Stretch out the puff pastry and evenly cover the puff pastry with the pork rind and cheese mix. Fold the dough in half and roll out do until it is a 10 x 9 square. Cut the dough into 3⁄4 inch strips, brush with the egg wash and evenly coat with more crushed pork rinds and cheese pressing the mixture into the dough.
Take each seasoned strip and twist, turning between two fingers on each hand. Make a tight spiral, place on a baking sheet tray with a nonstick liner. Place the tray in the refrigerator to chill for 45 minutes, to firm up and set.
Preheat the oven to 375 degrees.
Remove the dough from the refrigerator adjusting any spirals if needed. Bake for 20-25 minutes or until golden brown.