But when are we going to build the outdoor dancefloor?
Here's a recipe for a delicious snack...
Ham and cheese pinwheels
1 pkg (17.3 oz) frozen Puff Pastry Sheets, thawed (Pepperidge Farm's are good)
1 egg, slightly beaten
4 Tbsp Dijon Mustard
3/4 cup (approx 3 oz) grated Gruyere Cheese
4 oz deli ham, thinly sliced
1. Preheat oven to 400 degrees F.
2. Lay both puff pastry sheets flat, on a lightly floured surface, long side facing outward. Brush, far edge of pastry, lightly with beaten egg.
3. Spread 2 Tbsp dijon mustard evenly with pastry brush, on each pastry sheet, to within 2 inches of all four sides. Sprinkle cheese over mustard; cover cheese evenly with ham.
4. Roll pastry, in jellyroll fashion, starting at nearest side until ham and gruyere roll meets far side. Seal at edge; place seam-side down. Gently transfer to baking sheet and place in freezer for about 20 min or until firmed nicely. Remove from freezer; slice into 1/2-inch slices. Lay slices flat on lightly greased baking sheet about 1 inch apart.
5. Place baking sheet on middle rack of oven. Bake 14-15 min, or until golden brown.
Can be made ahead and refrigerated or frozen until game day.
At the tailgate - bring pinwheels up to "room temperature" (so they aren't ice cold), toast on a warm grill/griddle and serve.
No comments:
Post a Comment