Parmesan Fingers

My kids don’t really like Parmesan cheese due to the smell, however they cannot detect them in these fingers, and they are their favorite *grins*

These are super simple to make, and using ingredients that are most likely already in your fridge and/or pantry, by the way. So yeah, just an easy and quick finger food 😀

1 box puff pastry, thawed overnight.

Margarine/butter/coconut oil/olive oil – no need to melt margarine, but if you use butter, make sure its room temperature.

Shredded cheese such as mozzarella cheddar on picture

Vegeta powder (or salt and pepper – if you like)

Roll out puff pastry sheet and brush with soft margarine/butter, sprinkle Vegeta evenly followed with generous amount of Parmesan cheese, then shredded cheese

Roll and seam to seal

Slice into portions as shown on picture

Preheat oven to 400 F

Place some of the shredded cheese on a plate

Take one slice and flatten it into finger long, then twist and pinch ends

Melt 1-2 tbsp margarine/butter and brush (or dip) fingers, then roll them on cheese

Place fingers on parchment-lined jelly roll pan and bake for 10 minutes long

Take out pan, flip fingers and bake for another 15 minutes

Great as is or with your favorite sauce/dipping!

Enjoy 🙂

Print Recipe

Parmesan Fingers

Ingredients

• 1 box puff pastry thawed overnight.
• Margarine/butter/coconut oil/olive oil – no need to melt margarine but if you use butter, make sure its room temperature.
• Shredded cheese such as mozzarella cheddar on picture
• Vegeta powder or salt and pepper – if you like

Instructions

• Roll out puff pastry sheet and brush with soft margarine/butter, sprinkle Vegeta evenly followed with generous amount of Parmesan cheese, then shredded cheese
• Roll and seam to seal
• Slice into portions as shown on picture
• Preheat oven to 400 F
• Place some of the shredded cheese on a plate
• Take one slice and flatten it into finger long, then twist and pinch ends
• Melt 1-2 tbsp margarine/butter and brush (or dip) fingers, then roll them on cheese
• Place fingers on parchment-lined jelly roll pan and bake for 10 minutes long
• Take out pan, flip fingers and bake for another 15 minutes