Ingredients
The following ingredients have 4 Servings
- 1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 large egg
- 1 tablespoon water
- 1/2 cup roasted red peppers, chopped
- 1/2 cup garlic and herb spreadable Cheese, such as Boursin cheese
- 1 ounce Parmigiano-Reggiano cheese, coarsely grated (about 1/4 cup)
- 2 tablespoons chopped parsley or basil
Instruction
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk, set aside.
- Lightly flour your work surface. Unfold the pastry sheet then lightly dust top with flour. Use a rolling pin to roll lightly so that the creases are flattened out (you don’t want to make the square much bigger).
- Brush square of pastry with egg wash. Evenly spread with the 1/2 cup of garlic and herb cheese then evenly scatter the diced peppers, Parmigiano-Reggiano cheese and parsley (or basil).
- Starting at the side closest to you, roll pastry up like a jelly roll. Cut into 20 1/2-inch slices. (A serrated bread knife works well for this). Place slices onto baking sheet. Then, lightly brush tops with egg wash.
- Bake 14 to 18 minutes or until light golden brown. Serve warm or at room temperature.
