The addition of pimento is a tasty way to update a classic appetizer with these deliciously crunchy, and totally addicting Pimento Cheese Straws.
*Disclaimer - This recipe was originally published in 2015. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
I've decided to share my recipe for Pimento Cheese Straws this month and I hope I haven't overstepped the boundaries being that these aren't officially a bread product...but they are loaded with lots and lots of CHEESE (24 ounces to be exact), so who's going to complain?! LOL
PIMENTO CHEESE STRAWS {PRINT THIS RECIPE}
Yield: 24-30 straws Prep Time: 15 minutes Bake Time: 18-20 minutes
24 ounces sharp cheddar cheese, shredded and softened to room temperature
2 sticks butter, softened
1½ teaspoons kosher salt
½ teaspoon black pepper
1 jar (8 ounces) diced pimentos, thoroughly drained
1 teaspoon dried mustard
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon garlic powder
1½ cups whole wheat flour
2½ cups all-purpose flour
-Preheat the oven to 350 degrees.
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-In a large bowl, using a hand mixer, or the bowl of a stand mixer and using the paddle attachment, blend the softened cheese, butter, salt, pepper, pimentos, mustard, paprika, cayenne, and garlic powder.
-Add in the flour and slowly blend to fully incorporate the flour into the softened cheese mixture to form a firm dough.
-Roll half of the dough to approximately ¼" thickness on a lightly floured surface. Square the edges of the dough using a pizza cutter or paring knife, saving the scraps to re-roll later. Using the pizza cutter or knife cut strips of dough approximately 8"-10" long. Place the straws on a parchment-lined baking sheet making sure to leave a little space between each straw. Continue the same process with the remaining half of the dough along with the dough scraps that were removed.
-Bake in a preheated oven for 18-20 minutes. Remove to cool for at least 15 minutes before moving them to a cooling rack to cool completely.
-Serve at room temperature and enjoy!
Remember everybody...say CHEESE!!!
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Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Jennifer says
Do I have to use the whole wheat flour or can I use extra all purpose flour?
Renée says
Hi, Jennifer!
You certainly can.
I'm so glad you found this recipe. It's been on my site for a long time and needs some updating. In any case, thanks for your question and I hope you enjoy the cheese straws...with the AP flour. They'll be delicious!
Renee
Robin @ A Shaggy Dough Story says
My mouth is watering while I'm reading this. Must. Have. Now! Wow, do these look good–so many favorite things wrapped up in one. (Making myself a reminder note now so that when I make these I won't forget the pimento like I last weekend when I made the pimento cheese that wasn't.) Thanks for sharing these!
Heather Schmitt-Gonzalez says
This is the type of thing that I wouldn't be able to stop munching on! I can just picture myself grabbing a straw every time I walked by the counter. Awesome flavor combo, I love me some pimento cheese. 😉
Camilla Mann says
Renee, these look so delicious. I wish I could just reach into my screen and grab one! My bread flopped, so I didn't post. Boo. But I had to make the rounds, drool, comment, and share because bread and cheese are two of my favorites! Always.
Karen Kerr says
Yum Renee! These looks sooooo tasty!
Liz Berg says
Oh, boy, I love the look of your cheese straws! Perfect party munchie!!!
Julie says
These cheese straws look delicious! This is my first TwelveLoaves event and I have seen the most amazing recipes. I want to make everyone of them!