|Pepper Cheese Spirals|
For your next party, give these a try, because it is too easy not to. They are delicious and quick and can easily be made ahead, then reheated briefly just before serving. Store them in a tightly sealed container.
Pepper and Cheese Spirals
|Lots of Pepper | Slide slices off knife to pan|
2 tablespoons melted butter
1 to 1 1/2 tablespoons coarsely ground good-quality peppercorns
1 1/2 cups Three Cheese Italian Blend grated cheese,
OR freshly grated Parmesan, Pecorino or Asiago
3/4 teaspoon coarse sea salt, preferably Palm Island Red
1/2 cup chopped nuts or pine nuts
Preheat oven to 375 degrees. On a floured surface, roll out the puff pastry sheet to about 18 inches long, one direction only, keeping a long edge close to you. Brush the surface with the melted butter, which helps the pepper adhere. Avoid getting butter or any ingredients on the last half inch of dough on the long side farthest from you. Sprinkle on the pepper as evenly as possible. Evenly strew on the grated cheese, then sprinkle on the salt. Roll up the dough from the long side, dampening that last bare half inch with water to seal the edge. Cut in 1/4 inch thick slices with a large knife, using the knife as a spatula to transfer the little roll to a greased baking sheet without losing all the filling. Space them at least an inch apart or more if possible.
Bake the spirals for about 15 minutes, or until nicely golden and puffed. Makes about 36 pieces, approximately 2 1/2 inches in diameter.
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