Tuesday, November 28, 2006

Parmesan Spirals

I served these at Thanksgiving, and they were yummy. I'd go easy on the salt, though. Parmesan is plenty salty!

Parmesan Spirals

1/2 cup grated Parmesan cheese
1 tsp paprika
coarse salt and ground pepper
all-purpose flour, for rolling
1 sheet puff pastry (from a 17.3 oz. pkg), thawed
1 large egg beaten

In a bowl, mis cheese and paprika; season with salt and pepper. On a floured surface, roll out pastry to 10 x 14 inches. Brush with egg. Sprinkle with cheese misture; using a rolling pin, roll mixture into pastry. Roll up pastry, straing from short end. Refrigerate until firm, about 25 minutes. Preheat oven to 400. Cut roll into 3/8 inch thick slices. Place on rimmed backing sheet; bake until golden, 20 -250 minutes. Cool five minutes on sheet; transfer to a rack to cool completely. Store in air-tight container up to 1 day.

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