Don’t let the delicate appear of the hors d’oeuvres fool you. A touch of cayenne gives them a hint of warmth which makes them a very tasty accompaniment to some pre-dinner cocktail-or a good cold beer.

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These are great! We didn’t make sure they are as straws, but we cut them out with miniature cookie cutters. They are delicious,so they are great for parties.

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I made as written except We used half cheddar and half fontina. I found they were extremely dry actually at 12-13 a few minutes and the original taste isn’t wow, however the more you take in, the better they are. They tasted if you ask me almost just like a high brow goldfish cracker. Next time I will add more salt, cheese, and perhaps even butter.

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I made some because the recipe needed (well, with a tad more high temperature) plus some a little different. I gave a very light dusting of parmesan cheese and black pepper in addition to the tad of extra temperature. I think the recipe ought to be used like a template because a little creativity really can improve these. I am hoping I do not get too attached given the total nutritional value can be butter hot cross bun bread and butter pudding no cream flour.

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we make these usually for much longer car rides and they’re eliminated before we hit the 100 mi mark.

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really super delicious. additional reviewers are too fussy! these are damn great. produced them for “friendsgiving” last fall, and once again tonight. no meals processor necessary, plus they came out wonderfully.

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I thought this was blah as written. Pretty good by any means, but not great either. I supply the recipe 3 superstars as-is. I made another batch with a whole lot of cumin, paprika, allepo pepper flakes, sea salt, ground dark pepper and pecans plus they turned out excellent. There was no chance I would have the ability to roll out the dough direct from the processor chip. I needed to chill the dough for a while before it was firm enough to work with. My second batch was 4 superstars. This is an easy, adaptable formula.

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This couldn’t be easier or more tasty. I made many batches; one with a smoky cheddar and another with Swiss Emantaler. I just cooked them for about 13 min…any more would’ve dried them out completely.

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Very dry, used Gruyere. Given that they were hard to twist and make ‘straws’, I rolled the strips into curly’s plus they were much better than the strips. They make quickly, watch carefully, usually do not overbake and dried out them out. Could keep looking for additional recipes.

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These were super easy to make and mouth watering. I used 2 mugs of cheese and more reddish colored pepper compared to the recipe needed and cherished it. Great treat for the holidays!