Prosciutto And Parmigiano Puffs Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.
• 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.
• Bake 10 to 12 minutes.

Steps:

• Unfold puff pastry. Spread mustard over pastry to within 1/2 in. of edges. Sprinkle with prosciutto and cheese. Roll up each pastry sheet. Using a serrated knife, gently cut into 1 in. slices. , Place 3-inches apart on greased baking sheets. Bake at 400° for 15-18 minutes or until puffed and light golden brown. Serve warm. Freeze option: Freeze cooled appetizers in an airtight freezer container. To use, reheat appetizers on a parchment-lined baking sheet in a preheated 400° oven until crisp and heated through.

Steps:

• Roll the puff pastry into a very thin rectangle on a lightly floured surface.
• Sprinkle with the Parmgiano-Reggiano and pepper. (make sure the fan isn't blowing your way, haha, I forgot mine was on and "the answer my friend" was not the only thing that was blowin in the wind! DOH!).
• Arrange the prosciutto over the cheese to cover the entire surface. Cut into 3 inch triangles with a pizza cutter. (I cut it into 3 inch squares first and then in half diagonally to make triangles).
• Roll the triangles up from the wide end, enclosing the cheese and proscuitto.
• Arrange on a baking sheet and shape into crescents. Brush with the egg and sprinkle with the Grana Padano. Bake at 375*F for 20 minutes until golden and crisp.

Steps:

• Place pastry sheet on work surface. Cut in half, forming two 9 1/2 x 4 3/4 inch rectangles.
• Arrange half of proscuitto on 1 rectangle, leaving 1/2" border along one long side. Sprinkle with half the parmesan cheese.
• Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges.
• Wrap in plastic. Repeat with the second half sheet of pastry.
• Refrigerate until firm, at least 3 hours and up to 2 days.
• When ready to use, slice into 1/2" rounds and place on 2 parchment-lined baking sheets, 1 inch apart.
• Bake one sheet at a time on the center rack of a preheated 400° F oven, until golden brown, about 16 minutes.
• Transfer to racks and cool slighty. Serve warm.