Bobby’s Lighter Spicy Cheese Straws

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Bobby’s Lighter Spicy Cheese Straws

By Bobby Deen

141 Fewer Calories
12g Less Fat

Ingredients:
1/4 cup shredded reduced-fat Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 (17.3-ounce) package puff pastry sheets (1 sheet), thawed

Directions:
Preheat the oven to 400°F. Spray two large baking sheets with nonstick spray; line the baking sheets with parchment paper.
Place the Jack cheese, Parmesan cheese, chili powder, salt, cumin, and cayenne in a food processor; pulse until finely grated. 
Unfold the pastry sheet onto a lightly floured surface. With a floured rolling pin, roll the sheet into a 10 x14-inch rectangle. With the long side facing you, sprinkle the cheese mixture evenly over the bottom half of the pastry. Fold the top half of the pastry over the filling, pressing along the edges with your fingers to seal. Press the top of the pastry lightly with the rolling pin to seal.
Cut the pastry with a floured knife or pizza cutter lengthwise into 28 (1/2-inch-thick) strips.  Twist the strips and place on the baking sheets, pressing down on the ends to keep the strips in place. 
Bake until the cheese straws are puffed and golden, rotating the baking sheets halfway through cooking time, 12 – 15 minutes. Do not over bake or the cheese will burn. Transfer the cheese straws to a wire rack. Let cool 10 minutes. Serve warm or at room temperature.

Servings: 14
Prep Time: 15 min
Bake Time: 15 min
Difficulty: Easy
Per Serving: (2 cheese straws) 114 Cal; 3 g Protein; 8 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 8 g Carb; 0 g Fiber; 0 g Sugar; 39 mg Calcium; 1 mg Iron; 171 mg Sodium; 3 mg Cholesterol

Test Kitchen Tip:
You can To get a head start on holiday prep, place unbaked cheese straws onto a baking sheet. Cover and freeze until frozen, about 1 hour, then transfer to a large zip-close food storage bag and freeze for up to 1 month. Place the frozen cheese straws on two parchment-lined baking sheets and bake until the cheese straws are puffed and golden, 12 – 15 minutes.

Original recipe courtesy Paula Deen:  Cheese Straws
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen

Bobby Deen is the younger son of celebrity chef Paula Deen. Like older brother Jamie, the Savannah resident has helped shape the Deen media empire with a series of highly successful commercial collaborations, ranging from three best selling cookbooks to the series Road Tasted on the Food Network, and the award winning Lady and Sons Restaurant in Savannah. On a personal side, he was also named one of People Magazine’s Most Eligible Bachelors in 2007.

Read More From Deen Bros.

Read More From Bobby Lightens It Up.

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Leave a Comment

Reader Comments:

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Gin

By Anonymous on March 29, 2013

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Hey Kari! Thank you for your comment. We always try to feature Paula's original recipe in the images. Down the road, we will probably add in Bobby's version in the picture too. It would be great to see both. Happy Baking!

By Libbie Summers on December 22, 2010

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Bobby's Lighter Spicy Cheese Straws can be done ahead and frozen. You can just freeze the dough, or go ahead and bake and freeze in an airtight container after they have completely cooled. Happy Baking!

By Libbie Summers on December 22, 2010

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Bobby, I just love your mom's recipes, but I have to give you high honors for slimming them down. We have the same goal in mind, and they are great. these cheese straws sound so good, I am going to serve them for New Year's Eve. a frind of mine, who came down from all the way up in Ohio, and I went down to Savannah 2 years ago with the express intent on dining at The Lady & Sons, but alas, the line was around the corner, and we just didn't have the extra time to spend. Hoping to do it again when there aren't so many people. Just keep these great recipes coming

By POLLY GORHAM on December 16, 2010

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When is Bobby going to come out with his OWN cookbook? I too love Paula's cooking, but I can't eat all that 'butta', eventhough I love it. So, when Bobby????

By Barbara on December 15, 2010

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Plan to make Zesty Cheese Straws for Christmas. Can these be done ahead - frozen, thawed and then baked? Any recommendations appreciated!

By Rita Stutts on December 12, 2010

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I have a 3 ingredient cheese straw, cheddar cheese, butter and flour, mix well and shoot through a star design cookie machine, wonderful.

By Jeannie on December 11, 2010

That sounds great. It would be helpful if the graphic that’s shown above was for the new recipe and not the original. The item pictured appears to be piped or extruded and isn’t what the recipe is for.

By Kari on December 08, 2010

I love your lighter recipes of good food. I was raised in the Cajun State & love a lot of flavor but less calories. Thanks for this addition.

By Billie on December 07, 2010

This recipe would not print.  Bobbie’s Cheese straws.

By Joanne Elliott on December 07, 2010

ummmmmmm so tasty

By JOYCE BURKETT on December 07, 2010

Those sound so good, so looking forward to trying them!

By Denise Hollis on December 07, 2010

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