Bacon Cheddar Straws

In a small bowl, stir chili powder, cumin, onion powder and garlic powder. Add cooked bacon, Parmesan and cheddar cheese to bowl and toss to coat.

Lightly flour rolling area and roll puff pastry out to 12 x 16 inch rectangle. Brush the pastry with beaten egg and sprinkle with 1/2 of the spice-bacon-cheese mixture. Fold in half, creating an 12 x 8 inch rectangle. Roll the square back out to a 12 x 16 inch rectangle. Brush with beaten egg and sprinkle the remaining spice-bacon-cheese mixture over the top.

Cut the rectangle in half creating two 12 x 8 inch rectangles. Cut each rectangle into 3/4 inch strips lengthwise. After cutting both rectangles, you will have 32 strips that are about 8 inches long.

Place strips on parchment-lined baking sheets, a few inches apart. Twist ends of strips to create a spiral. Refrigerate for about 30 minutes.

Bake at 400ºF for 12–14 minutes or until they are crispy and golden brown. Cool for 5 minutes before removing from the cookie sheets.