Asparagus & Parmesan Rolls

Looking for a delicious appetizer?  Just listen to this...bundles of asparagus with roasted red peppers and a creamy filling, wrapped in golden puff pastry.  Trust us, they taste even better than they sound.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 20 minutes
  • cool: 10 minutes
  • Serves: 6

Recipe

Ingredients

  • 1/2 of an 8-ounce package cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/7 teaspoon garlic powder
  • 2 tablespoons all-purpose flour
  • 1/2 of a 17.3-ounce package Puff Pastry Sheets(1 sheet), thawed
  • 1 jarred roasted red bell pepper, drained and thinly sliced
  • 12 spears asparagus(about 1/2 pound), cut crosswise into 1/2-inch slices
  • 1 egg, beaten
  • 1 teaspoon sesame seeds(white and/or black)

Directions

  1. Heat the oven to 400°F. Stir the cream cheese, Parmesan cheese, black pepper and garlic powder in a medium bowl until the mixture is smooth.

  2. Sprinkle the work surface with the flour.  Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12 x 9-inch rectangle. With the short side facing you, cut the rectangle in half lengthwise.

  3. Spread about 1/2 cup cream cheese mixture on each rectangle to within 2 inches of the edge.  Divide the asparagus and roasted peppers between the pastry rectangles.  Fold the long sides of the pastry over the filling and press to seal.  Place the pastries, seam-side down, onto a baking sheet.  Press the ends to seal.  Brush the pastries with the egg and sprinkle with the sesame seeds.

  4. Bake for 20 minutes or until the pastries are golden brown. Let the pastries cook on the baking sheet on a wire rack for 10 minutes. Cut each pastry into 6 slices.

Rolled Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Puff Pastry works best when cold. So chill your tools—knife, pastry/pizza cutter, cookie cutters, even pastry board and baking pans in the fridge - while thawing your pastry.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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