Cheesy pepper pastries

Tracy Sellers

California Bountiful TV Host

This is one of my go-to appetizer recipes. Go ahead and freestyle! Cooked and crumbled bacon, ham, turkey or sausage, plus any other veggies you like, would be great additions.

Ingredients

1 egg
1 tbsp. water
Flour
1 sheet puff pastry, thawed
1/2 cup garlic and herb spreadable cheese
1/2 cup diced roasted red peppers
1/4 cup finely grated Parmigiano-Reggiano cheese
2 tbsp. chopped parsley

Directions

Preheat oven to 400 degrees. Beat egg and water in a small bowl with a fork or whisk. Lightly flour work surface. Unfold pastry sheet, then lightly dust top with flour. Brush pastry with egg wash. Evenly spread garlic and herb cheese on pastry, then scatter with peppers, Parmigiano-Reggiano cheese and parsley.

Starting at the side closest to you, roll pastry up like a jelly roll. Cut into 20 (1/2-inch) slices. (A serrated bread knife works well for this.) Place slices on a baking sheet and lightly brush tops with egg wash. Bake for 14 to 18 minutes or until light golden brown. Serve warm or at room temperature.

Makes 20