Pinwheel Appetizers
- 1/2 sheet puff pastry
- 1 layer of Proscuitto
- 1 layer of Gruyere cheese
- Basil
- Egg wash on bare leading edge and roll into a log, then press to seal
- Wrap firmly in Saran Wrap and refrigerate for 30 minutes
- Slice into 3/4 inch disks and lay on a baking sheet
- Bake 400º for 15 minutes
Jalapeño Snake Bite Appetizers
- Cut puff pastry into rounds using a small biscuit cutter or cut them into 1-2 inch squares – DO NOT TWIST or it will seal the edges. Just press down.
- Add manchego cheese
- A slice of jalapeño
- Sprinkle with Parmesan cheese
- Bake at 400º for 10 minutes
Cheese Straws
- Thaw a sheet of puff pastry
- Roll just to flatten and shape
- Brush entire top with melted butter
- Sprinkle with shredded cheese – cheddar and Parmesan
- Merest sprinkle of cayenne pepper or ground red pepper
- Use rolling pin to press lightly into puff pastry
- Cut into 12 strips (same direction as the seam)
- Twist 5 times and place on a baking sheet
- Put into freezer for 10-15 minutes
- Spot-brush with egg wash plain sides
- Sprinkle with a bit of extra parm cheese
- Bake 400º for 12 minutes
Personal Pizza Bites
- Thaw a sheet of puff pastry.
- Use a biscuit cutter to cut circles.
NOTE: Press, but do not twist the cutter. Twisting it will seal the puff pastry and it will not rise as well. - Top mini-pizzas with a bit of goat cheese and a halved cherry tomato.
- Bake at 375º for 20 minutes
- Add a fresh basil leaf chiffonade and drizzle on a bit of EVOO.
