Ingredients
1 shallot
1 cup chopped marinated roasted orange pepper
¼ tsp SIDS CRAZY SALT
1 tbsp rice bran oil
1 cup grated Parmigiano-Reggiano, plus more for sprinkling
2 sheets thawed frozen puff pastry
Directions
Preheat oven to 200⁰C. Sauté shallot, SIDS CRAZY SALT and roasted orange pepper in oil, 4-5 minutes. Let cool then stir in grated Parmigiano-Reggiano.
Roll 1 sheet puff pastry to 2 mm thickness. Trim to about a 40 x 20 cm rectangle. Spread pepper mixture over dough. Roll out the other sheet to same dimensions and place over first sheet. Press slightly to seal. Lightly brush with water and sprinkle with more grated cheese.
Cut dough into 24x 20 cm long strips. Twist each strip and transfer to 2 baking paper-lined baking pans. Chill for 20 minutes then bake for 15 minutes.
