Baked Pork Rind Cheese Straws

“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

Ingredients

• 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

• 1 Egg

• 1 Tbsp. Water

Directions

1. In a bowl, combine crushed pork rinds, Parmesan, and white cheddar cheeses.

2. In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Set both bowls aside.

3. Allow the frozen puff pastry to thaw slightly until pliable. Roll it out flat on a lightly floured surface.

4. Evenly sprinkle the pork rind and cheese mixture over the dough. Fold the dough in half, then roll it out again into a 10x9-inch square.

5. Cut the dough into 3/4-inch strips. Brush each strip with the egg wash and press additional crushed pork rinds and cheese onto the surface.

6. Twist each strip tightly into a spiral and place on a parchment-lined baking sheet.

7. Refrigerate for 45 minutes to chill and firm the twists.

8. Preheat oven to 375°F.

9. Bake the twists for 20–25 minutes, or until golden brown and crisp.

10. Let cool slightly before serving — perfect for dipping or snacking!