Sunday, May 13, 2012

Asparagus and Parmesan Rolls


9 ounces Puff Pastry Sheets (1 sheet), thawed
4 oz cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/8 tsp garlic powder
1 jar (7 ounces) roasted red pepper, drained and thinly sliced
1/2 cup mayonnaise
12 spears asparagus (about 1/2 pound), trimmed, cooked and drained
1 egg, beaten


Set ½ cup of the red peppers to side.

Preheat the oven to 400 degrees Farenheit. Take mix a ¼ cup of the parmesan cheese, the black pepper and the garlic powder in the cream cheese until smooth.

In a food processor mix the mayonnaise and remaining red peppers until smooth. Spoon the mayonnaise mixture into a serving dish. This can be covered and refrigerated until it’s times to serve the dish.

Roll the puff pastry sheet out into a rectangle 12 x 9-inches long. Cut the sheet in half lengthwise. Take ½ cup of the cream cheese mix and spread it evenly on half of the sheet to about 2 inches away from the edge.  Take the remaining roasted peppers and asparagus and divide them evenly between the pieces of pastry. Fold the long sides of the pastry over the cream cheese, peppers and asparagus. Press the edges firmly to seal.

With the seams facing down, place the roll on a baking sheet and bake for about 15 minutes, or until the rolls have turned a golden brown color. Once finished, remove the rolls from the baking sheet and cool for about 10 minutes on a wire rack.

Once cooled, the rolls can be into 6 slices and served with the red pepper sauce as a dip. 


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