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Instructions |
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Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 400°F. Line a baking sheet with parchment paper.
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Stir the cream cheese, 1/4 cup of the Parmesan cheese, black pepper and garlic powder in a small bowl.
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Reserve 1/2 cup of the red peppers. Place the mayonnaise and the remaining red peppers in an electric food processor container. Cover and pulse until smooth. Spoon into a serving bowl. Refrigerate until ready to serve.
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Unfold the pastry sheet on a lightly floured surface. Roll into a 12 x 9-inch rectangle. Cut the pastry in half lengthwise. Spread about 1/2 cup of the cream cheese mixture down the center of each rectangle to within about 2 inches of the edges. Arrange the asparagus and 1/2 cup of the reserved red peppers over the cheese. Sprinkle with the remaining Parmesan cheese. Fold opposite long sides of pastry over filling and press gently to seal. Place seam-side down on the prepared sheet. Brush with the egg and sprinkle with the sesame seed.
5.Bake for 15 minutes or until golden. Cool on the baking sheet on a wire rack for 5 minutes. Diagonally slice each roll into 6 slices. Serve warm with the red pepper sauce for dipping.
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Originally Submitted
5/6/2008
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