Friday, January 11, 2008

Asparagus & Parmesan Rolls

Asparagus & Parmesan Rolls- An incredible appetizer

1/2 of a 17.3 oz. package Puff Pastry Sheets (1 sheet)
1/2 of an 8 oz. package cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper
1/8 tsp. garlic powder
1 jar (7 oz.) roasted red pepper, drained and thinly sliced
1/2 cup mayonnaise
12 asparagus spears, trimmed and cooked
1 egg, beaten
Sesame seed (white or black)
1. Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 400°F. Line a baking sheet with parchment paper.

2. Stir the cream cheese, 1/4 cup of the Parmesan cheese, black pepper and garlic powder in a small bowl.

3. Reserve 1/2 cup of the red peppers. Place the mayonnaise and the remaining red peppers in an electric food processor container. Cover and pulse until smooth. Spoon into a serving bowl. Refrigerate until ready to serve.

4. Unfold the pastry sheet on a lightly floured surface. Roll into a 12 x 9-inch rectangle. Cut the pastry in half lengthwise. Spread about 1/2 cup of the cream cheese mixture down the center of each rectangle to within about 2 inches of the edges. Arrange the asparagus and 1/2 cup of the reserved red peppers over the cheese. Sprinkle with the remaining Parmesan cheese. Fold opposite long sides of pastry over filling and press gently to seal. Place seam-side down on the prepared sheet. Brush with the egg and sprinkle with the sesame seed.

5.Bake for 15 minutes or until golden. Cool on the baking sheet on a wire rack for 5 minutes. Diagonally slice each roll into 6 slices. Serve warm with the red pepper sauce for dipping.

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