Puff Pastry Treats…Just Keep Scrolling…

Cheese Sticks

Ingredients

½ (17.5 Ounce) Package Frozen Puff Pastry

2 Teaspoons Olive Oil (Preferably Drained From A Tin Of Anchovies)

1 Pinch Salt And Freshly Ground Black Pepper To Taste

1 Pinch Cayenne Pepper, Or To Taste

¼ Cup Shredded Sharp White Cheddar Cheese

5 Tablespoons Freshly Shredded Parmigiano-Reggiano Cheese, Divided

Directions

Step 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2 Place a sheet of frozen puff pastry dough onto a floured work surface and allow dough to thaw just until it can be unfolded. Unfold dough into a flat sheet; brush top of puff pastry dough with olive oil. Season with salt, black pepper, and cayenne pepper.

Step 3 Sprinkle white Cheddar cheese and 1/4 cup Parmigiano-Reggiano cheese onto the dough, covering the surface. Top with a piece of plastic wrap; press cheese and seasonings firmly into the dough with your fingers or by laying a sheet pan onto the dough over the plastic and pressing it down.

Step 4 Remove plastic and use a pizza cutter or sharp knife to cut the dough down the seam lines into thirds; cut each third lengthwise into thirds for a total of 9 bread sticks.

Step 5 Pick up a dough strip, place it seasoned side down on the work surface, and twist from both ends 8 or 9 times to make a rolled tube of dough with the seasoned side out. Place bread sticks onto prepared baking sheet.

Step 6 Sprinkle remaining 1 tablespoon Parmigiano-Reggiano cheese over the sticks. Roll the sticks lightly to even up their shapes and pick up and press any dropped cheese onto the surfaces.

Step 7 Bake in the preheated oven for about 10 minutes; flip and continue baking until bread sticks are browned and crisp, 10 to 20 more minutes. If you pick up a stick by one end and it droops, bake for several more minutes. Cool on a wire rack before serving. Makes 10

Garlic Cheese Crisps

Ingredients

1 Egg Yolk

2 Teaspoons Dijon Mustard

1 Teaspoon Water

1 Clove Garlic, Pressed

1 Sheet Frozen Pre-Rolled Puff Pastry Sheet

⅓ Cup Shredded Habanero Heat Cheese, Divided

Directions

Step 1 Heat oven to 400F.

Step 2 Beat egg yolk, mustard and water until blended; stir in garlic. Roll pastry sheet into 14×10-inch rectangle on lightly floured surface; cut lengthwise in half. Brush lightly with some of the egg mixture.

Step 3 Sprinkle 1 pastry piece with 3 Tbsp. cheese. Cover with remaining pastry piece, egg side down. Roll gently with rolling pin to seal; brush with half the remaining egg mixture. Starting at one long side, roll up tightly; cut crosswise into 24 slices.

Step 4 Place, cut sides down, 2 inches apart on baking sheet sprayed with cooking spray; flatten slightly. Brush with remaining egg mixture; sprinkle with remaining cheese.

Step 5 Bake 12 to 14 min. or until golden brown. Serve warm or at room temperature.

Prosciutto and Parmesan Pinwheel

Ingredients

1 (17.5 Ounce) Package Frozen Puff Pastry Sheets, Thawed

5 Ounces Prosciutto, Thinly Sliced

5 Ounces Parmesan Cheese, Shredded

2 Teaspoons Prepared Dijon Mustard

Directions

Step 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.

Step 2 Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet.

Step 3 Bake 10 to 12 minutes. 8 Servings

Sausage Pinwheels

Ingredients

1 Pound Ground Pork Sausage

1 Onion, Finely Chopped

2 Stalks Celery, Finely Chopped

1 Tablespoon Chopped Fresh Parsley

Ground Black Pepper To Taste

½ (17.5 Ounce) Package Frozen Puff Pastry, Thawed

Directions

Step 1 Preheat oven to 300 degrees F (150 degrees C).

Step 2 In a medium bowl, mix together ground pork sausage, onion, celery, parsley and pepper.

Step 3 Roll one pastry sheet into an 8×12 inch rectangle. Spread with 1/2 the sausage mixture. Beginning with one of the shorter sides, roll pastry. Moisten with water. Seal the edges with a moist fork. Slice the roll into approximately 1 inch pieces. Repeat with second pastry sheet and remaining sausage mixture.

Step 4 Flatten the roll pieces onto a large baking sheet. Bake approximately 20 minutes, flipping once after 10 minutes, until sausage is evenly browned and pastry is golden brown. Drain on paper towels and serve warm.