"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 15-ounce package folded refrigerated unbaked piecrusts 2 tablespoons margarine or butter, melted 1/4 cup grated Parmesan cheese
On a lightly floured pastry sheet, unfold 1 of the piecrusts and securely press the lines from the folds. Using rolling pin, roll out piecrust to a 12-inch square. Trim dough to a 12 x 10 inch rectangle. Brush with 1 T. of the margarine and sprinkle with 2 T. of the Parmesan cheese. Cut dough crosswise into 12 1-inch strips. Fold each strip in half lengthwise and pinch edges together; twist. Place twists about 1 inch apart on a lightly greased baking sheet. Repeat with remaining piecrust. Bake in a 400 degree oven for 10-12 minutes or till golden. Cool on baking sheet. Carefully transfer to air-tight container.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.