Asiago Cheese Straws

INGREDIENTS
1          egg
1          tablespoon water
1          package of croissant pastry
¾         cup freshly grated Asiago cheese, divided
            flour and olive oil

METHOD
Preheat the oven to 325 degrees. Beat the egg and water together with a whisk until well blended. Reserve. Grease a baking sheet with olive oil. Set aside.

Unfold the pastry onto a lightly floured surface. Use two portions of the croissant dough and press the serrations together to form a solid rectangle. Roll each into large rectangle.

Brush each part of the dough lightly with the egg and water mixture and spread ¼ cup of cheese over one of the pastry pieces. Place the other part, egg side down, over the cheese and roll them lightly with a rolling pin to seal them together. Cut into 1/2 inch wide strips, then to two inch lengths, twist each strip, and place on the greased baking sheet. Bake 8 to 10 minutes or until golden brown. Serve warm or at room temperature.

Continue with the remaining dough in the same manner.