Popular Topics

Asparagus & Parmesan Rolls

Asparagus & Parmesan Rolls

4 1

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.

serves 6 people

Ingredients

cost per recipe: $6.09

The price is determined by the national average.

  • 1/2

    of an 8-ounce package cream cheese, softened

  • 1/4

    cup grated Parmesan cheese

  • 1/4

    teaspoon ground black pepper

  • 1/8

    teaspoon garlic powder

  • 2

    tablespoons all-purpose flour

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® 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)

view nutrition info

How to Make It

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. 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. 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.
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.
Step 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.

Step 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.

Step 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.

Step 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.

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Buy Now

Ratings & Reviews

(1)
  • aday12000

    June 4, 2009

    Asparagus & Parmesan Rolls

    This was very very good. I used it as a side dish with grilled chicken breasts. My husband and son loved it.

    Was this helpful?

    (0) (0)

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews →

Recently Viewed