I don't know what my obsession with gorgonzola is lately, but my first attempt at more of a crispy-cracker-like snack was not so successful. It's like I couldn't roll the dough thin enough. Stumped at how I could acheive such an outcome, I went in a different direction (what do they say, if you can't solve the problem change the problem?) This recipe is based on the cheddar version for which Lesley has become famous ('round these parts at least). Any food blogger gathering or potluck and one of the first questions anyone asks is, will there be cheese straws? (The answer is, yes, because even if Lesley doesn't bring them somebody else will). Using her recipe as a base, I replaced the classic cheddar with a crumbly gorgonzola. I also added a bit of baking powder (for some extra lightness and lift) and a healthy dose of black pepper. Once they are baked, most of the funkyness from the gorgonzola dissipates. In fact, if you didn't tell someone these were gorgonzola, they could easily be

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