Tested a couple new freezer appetizers this weekend - SUCCESS!
Italian Pastry Roll Ups
No defrost needed! Serves 12
1 (17 oz) box puff pastry sheets
1 cup ricotta
1 cup jarred spaghetti sauce
1 cup mozz, shred
Freezing Day: Defrost sheets and lay flat. Spread ricotta cheese on sheets, then sauce and top with mozz. Starting on long side, roll up pastry. Wet tips of fingers with water and seal edge of pastry down. Using serrated knife, cut each roll into 6-8 slices Lay slices on baking sheet and flash freeze.
Place frozen slices on baking sheet and bake at 400 for 15-20 minutes.
MY NOTES: Whenever I use puff pastry sheets I roll them out larger/thinner - as far as I can without making too thin. I just flour my rolling surface well, flour the top and go. This meant that 1 cup of sauce and 1 cup of ricotta only did one sheet. I was out of ricotta at that point so I experimented with my next recipe!
Final thought, these baked up BEAUTIFUL! Basically they tasted like mini pizzas, I could see adding some finely chopped pepperoni or finely chopped browned sausage bits to the mix and it turning out well. Probably wouldn't want to add too much though because of the grease factor.
Herb Cheese Puffs
No Defrost Needed!
1 Sheet Puff Pastry
4-5 oz Cream Cheese, Softened
2-3 Garlic Cloves, finely minced (more or less to taste)
1 tsp dried dill
1 T dried chives
1/4 t black pepper
1 tsp dried parsley
1/4 to 1/2 t dried onion powder
Roll out thawed puff pastry sheet as large as it will go without getting TOO thin. Spread entire sheet with cream cheese mixed with rest of ingredients. Roll up jelly roll style. Chill for at least 1/2 hour or so to make cutting easier.
Use a serrated knife of a cheese slicer (wire kind with plenty of room) to cut 3/4 to 1 inch slices off the roll.
Freeze on wax paper lined cookie sheets then transfer to freezer bag.
Cook from frozen at 350 for 8-9 minutes or until lightly browned.
You could also choose to brush these with milk or egg wash right before baking to improve the color!
