{"id":215,"date":"2016-10-29T19:30:22","date_gmt":"2016-10-30T01:30:22","guid":{"rendered":"http:\/\/olivereats.ca\/?p=215"},"modified":"2016-10-29T19:30:35","modified_gmt":"2016-10-30T01:30:35","slug":"cheese-straws","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/10\/29\/cheese-straws\/","title":{"rendered":"Cheese Straws"},"content":{"rendered":"<p>(15 &#8211; 20 minutes at 350F)<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">1 lb puff pastry<\/li>\n<li class=\"ingredient\">3\/4 cup Parmesan cheese<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Preheat Oven to 350F<\/li>\n<li class=\"instruction\">Thaw pastry dough in fridge overnight.\u00a0 Roll out pastry dough into a rectangle 20\u201d x 24\u201d.<\/li>\n<li class=\"instruction\">Sprinkle on half of cheese and press into dough with rolling pin.\u00a0 Fold dough in half crosswise and roll out again. Sprinkle on remaining cheese and press into dough.<\/li>\n<li class=\"instruction\">Using a sharp knife, cut dough into 1\/3\u201d strips.\u00a0 Twist ends until dough is in shape of corkscrew.\u00a0 Place on ungreased baking sheet so they are just touching each other to prevent untwisting.<\/li>\n<li class=\"instruction\">Bake for 15-20 minutes.<\/li>\n<li class=\"instruction\">Cool for 5 min. and then cut a part with sharp knife.\u00a0 Finish cooling and store in air tight container.<\/li>\n<li class=\"instruction\">Will keep for approx. 1 week.\u00a0 Makes 20 straws.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to Pam Alloway for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(15 &#8211; 20 minutes at 350F)<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[8],"tags":[25,21],"class_list":["post-215","post","type-post","status-publish","format-standard","hentry","category-appetizers","tag-20min","tag-350f"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-3t","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/215"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=215"}],"version-history":[{"count":1,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/215\/revisions"}],"predecessor-version":[{"id":216,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/215\/revisions\/216"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=215"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=215"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=215"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}