Flaky cheese pastries, shaped into rounds or sticks, are an old southern favorite, especially when seasoned with ground red pepper. These are lower in fat because they are made with a yeast dough rather than a butter pastry

Ingredients:

1^1/2 cups all purpose flour
1 package active dry yeast
1 teaspoon dried thyme leaves
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
1 cup shredded reduced fat Cheddar cheese
2/3 cup water
2 tablespoons butter or margarine
3/4 cup all purpose flour

Directions:

In a medium size bowl, combine the 1^1/2 cups flour, the yeast, thyme, baking soda, salt, garlic powder, and red pepper. Stir in Cheddar cheese. In a small saucepan, heat the water and butter over moderate heat until very warn (120° to 130°F).
Using a wooden spoon, beat the butter mixture into the flour mixture until a soft dough forms. Place dough on a lightly floured surface and sprinkle the 3/4 cup flour over it. Knead for 5 minutes or until smooth. Transfer the dough to a medium sized buttered bowl, turning to coat with the butter. Cover and let rise in a warm place for 30 to 40 minutes or until doubled.
Preheat the oven to 400°F. Punch down the dough and roll out on a lightly floured surface into a 16x12 inch rectangle. Use a pastry wheel or serrated knife to cut dough into 4x^3/4 inch sticks. Place dough sticks onto lightly greased baking sheets. Prick the top of each stick several times with tines of a fork.
Bake for 10 minutes or until browned or srisp. Serve warm or cooled. Makes 48 sticks.