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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Recipe is from Paula Deen. These need to refrigerate at least one hour so plan ahead. They can also be made in advance and frozen. Ingredients:
1 cup cheddar cheese, shredded |
1 cup parmesan cheese, shredded |
1 cup pecans, finely chopped |
2 teaspoons smoked paprika |
2 (17 1/3 ounce) boxes frozen puff pastry, thawed |
1 large egg, lightly beaten |
Directions:
1. In medium bowl, combine each sheet of puff pastry into a 12x10-inch rectangle.
2. Brush each with lightly beaten egg.
3. Sprinkle cheese mixture evenly over each rectangle, leaving a 1/2-inch border.
4. Roll up pastry jelly-roll fashion, beginning with long side, pressing edges to seal.
5. Wrap each roll in heavy-duty plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
6. Preheat oven to 425 degrees; line baking sheets with parchment paper.
7. Unwrap rolls, and cut into 1/4-inch thick slices.
8. Place on prepared baking sheets, and bake for 8 to 10 minutes or until golden brown.
9. Let cool on pans for 2 minutes.
10. Remove from pans, and cool on wire racks.
11. Serve warm or at room temperature.
12. To freeze ahead, place wrapped rolls in freezer, and freeze up to 1 month.
13. Remove from freezer, and let stand at room temperature for 30 minutes.
14. Cut and bake rolls as directed.
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