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Blue Cheese Thins

I grew up in the South, where cheese straws are served at most potlucks and meals. This recipe uses blue cheese for a bit of a twist. These thins are wonderful to munch before the meal. They can also be crumbled and added to soups or salads. —Kim Fabrizio, Burien, Washington
  • Total Time
    Prep: 15 min. + chilling Bake: 15 min./batch + cooling
  • Makes
    about 3 dozen


  • 1-1/4 cups crumbled blue cheese
  • 1/2 cup butter, softened
  • 1-1/2 cups all-purpose flour
  • 3 teaspoons poppy seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 3 to 6 teaspoons water


  • In a large bowl, beat blue cheese and butter until blended. Whisk together flour, poppy seeds, salt and garlic powder; gradually beat into creamed mixture. Gradually stir in enough water to form a soft dough.
  • Divide dough in half; shape each into a 5-1/2-in. long roll. Cover and refrigerate until firm, about 1 hour.
  • Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until edges are lightly browned, 13-15 minutes. Remove from pans to wire racks to cool.
Nutrition Facts
1 appetizer : 60 calories, 4g fat (3g saturated fat), 10mg cholesterol, 107mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.
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