Preheat oven to 400 degrees. Line a large baking pan with parchment paper; spray with nonstick spray.
Serve this grown-up twist on pigs in a blanket as a quick and impressive holiday hors d’oeuvre.
Servings and Ingredients
|1 (17.3-oz.) pkg. frozen puff pastry sheets (2 ct.), thawed|
|Hy-Vee all-purpose flour, for dusting|
|1 lbs. asparagus, trimmed and cut into 4-in. pieces|
|2 tbsp. Gustare Vita olive oil|
|¼ tsp. coarsely ground Hy-Vee black pepper|
|2 Hy-Vee large egg whites|
|1 tbsp. water|
|2 tsp. Culinary Tours cream-style horseradish sauce|
|2 tsp. refrigerated garlic paste|
|2 (3-oz.) pkg. Culinary Tours prosciutto|
|1 (8-oz.) pkg. Fontina cheese, shredded (2 cups)|
Things To Grab
- Hy-Vee nonstick cooking spray
- Large baking pan
- Parchment paper
- Large bowl
- Small bowl
- Pastry brush
Roll out each puff pastry sheet to a 12x9-in. rectangle on a lightly floured surface. Cut each rectangle into 6 (4x3-in.) rectangles. Place pastry rectangles on prepared baking pan.
Place asparagus in a large bowl. Drizzle with oil and sprinkle with pepper; toss to coat. Set asparagus aside.
Whisk together egg whites and water in a small bowl; set aside.
Stir together horseradish sauce and garlic paste in a small bowl. Spread mixture onto each pastry square. Place 1 slice of prosciutto lengthwise onto each; top with cheese and 2 or 3 asparagus pieces.
Brush 2 opposite side corners of each with a small amount of the egg white mixture. Lift corners of the puff pastry up and over asparagus spears; press together to seal.
Brush filled puff pastries with remaining egg white mixture. Bake for 15 to 17 minutes or until pastry is puffed and golden. Let stand 5 minutes before serving.
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 30mg
- Sodium: 570mg
- Total Carbohydrates: 21g
- Protein: 13g