Double Corn Sticks
|Refrigerated corn bread twists||11 1⁄2 Ounce (1 Package)|
|Canned corn||1⁄2 Cup (8 tbs), drained|
|Grated monterey jack cheese||1⁄2 Cup (8 tbs)|
Preheat oven to 350°F.
Place a piece of Kitchen Parchment on 13-inch Round Baking Stone.
Unroll 8 of the corn bread twists but do not separate.
Place twists on paper and, using Dough and Pizza Roller, roll into a 7-inch square.
Sprinkle corn and cheese over the dough.
Roll remaining twists into a 7-inch square on another piece of Kitchen Parchment.
Lay second piece of dough over the first.
Cut dough into 8 sticks, using Pizza Cutter, but do not separate.
Bake 15 minutes.
Cut between sticks again with Pizza Cutter and separate sticks slightly, leaving about 1/2 inch between each stick.
Return to oven and bake 7 to 10 more minutes or until golden brown.
Serve warm or at room temperature.