CHEESE STRAWS PIONEER WOMAN RECIPES

Steps:

• Preheat the oven to 400 ̊. Cut the top quarter off the garlic heads. Place in a pie pan, drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Cover with foil and bake until the garlic is golden and soft, about 45 minutes. Let cool. Meanwhile, place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until tender, 10 to 15 minutes. Drain and return to the pot. Add the butter, cream cheese, parmesan, half-and-half, cream, parsley, 1 tablespoon salt and a few grinds of pepper to the potatoes and mash with a potato masher. Squeeze the garlic out of its skin and stir into the potatoes. Spoon into a serving bowl and top with more butter and parsley just before serving.

Steps:

• Line a baking sheet with parchment.
• Lightly roll out the sheet of pastry into a 10-by-12-inch rectangle, then brush with the melted butter. Sprinkle over the mozzarella, 1/2 cup of the Parmesan, the oregano and basil. Using a rolling pin, press the cheese into the pastry. Cut the 12-inch side of the pastry into 12 strips. Twist each strip about 5 times and transfer to the prepared baking sheet. Place in the freezer for 20 minutes.
• Preheat the oven to 400 degrees F.
• Mix together the egg and 1 teaspoon water in a small bowl. Brush the strips with the egg mixture and sprinkle over the remaining 1/4 cup Parmesan. Bake until golden brown and puffed, 10 to 12 minutes. Let cool before removing from the baking sheet. Serve the cheese sticks with warm marinara alongside.