Appetizers need to be easy for me.. again can't cook. Debbie Hamm, Sales Director with The Pampered Chef, gave me this easy to make recipe to bring this year and they taste fabulous with little effo
rt!!!
Pesto Cheese Pastries
Ingredients:
2 oz (60 g) cream cheese, softened
1 oz (30 g) Parmesan cheese
2 tbsp (30 mL) prepared basil pesto
½ pkg (17.3 oz/450 g) frozen puff pastry sheets (1 sheet), thawed
2 oz (60 g) thinly sliced deli ham (about 6 slices)
Directions:
1. Preheat oven to 400°F. Line Large Sheet Pan with Parchment Paper; set aside. In Small Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Grate Parmesan cheese into Batter Bowl using Rotary Grater; add pesto and mix well.
2. Unfold pastry dough onto flat side of Large Grooved Cutting Board; lightly roll seams using Baker’s Roller®. Arrange ham over dough, overlapping if necessary. Spread cream cheese mixture over ham using Small Spreader. Bring bottom edge of dough up to create a 1½-in.fold; bring edge up again to make another 1½-in. fold. Repeat on opposite side. Fold dough in half, bringing folded edges together. Press dough lightly to seal.
3. Cut dough crosswise into sixteen ¼-inch-thick (6-mm) slices using Bread Knife. Place slices cut-side up onto sheet pan. Bake 22-25 minutes or until golden brown. Serve warm.
Yield: 16 pastries
rt!!!Pesto Cheese Pastries
Ingredients:
2 oz (60 g) cream cheese, softened
1 oz (30 g) Parmesan cheese
2 tbsp (30 mL) prepared basil pesto
½ pkg (17.3 oz/450 g) frozen puff pastry sheets (1 sheet), thawed
2 oz (60 g) thinly sliced deli ham (about 6 slices)
Directions:
1. Preheat oven to 400°F. Line Large Sheet Pan with Parchment Paper; set aside. In Small Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Grate Parmesan cheese into Batter Bowl using Rotary Grater; add pesto and mix well.
2. Unfold pastry dough onto flat side of Large Grooved Cutting Board; lightly roll seams using Baker’s Roller®. Arrange ham over dough, overlapping if necessary. Spread cream cheese mixture over ham using Small Spreader. Bring bottom edge of dough up to create a 1½-in.fold; bring edge up again to make another 1½-in. fold. Repeat on opposite side. Fold dough in half, bringing folded edges together. Press dough lightly to seal.
3. Cut dough crosswise into sixteen ¼-inch-thick (6-mm) slices using Bread Knife. Place slices cut-side up onto sheet pan. Bake 22-25 minutes or until golden brown. Serve warm.
Yield: 16 pastries
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