Puffy Cheese Pastries

By ccavaletti

Ingredients

• 1 cup cheddar cheese , shredded
• 1 cup parmesan cheese , shredded
• 1 cup pecans , finely chopped
• 2 teaspoons smoked paprika
• 2 (17 1⁄3; ounce) boxes frozen puff pastry , thawed
• 1 large egg , lightly beaten

Details

Servings 80

Preparation

Step 1

In medium bowl, combine each sheet of puff pastry into a 12x10-inch rectangle. Brush each with lightly beaten egg.

Sprinkle cheese mixture evenly over each rectangle, leaving a 1/2-inch border.

Roll up pastry jelly-roll fashion, beginning with long side, pressing edges to seal.

Wrap each roll in heavy-duty plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

Preheat oven to 425 degrees; line baking sheets with parchment paper.

Unwrap rolls, and cut into 1/4-inch thick slices.

Place on prepared baking sheets, and bake for 8 to 10 minutes or until golden brown.

Let cool on pans for 2 minutes.

Remove from pans, and cool on wire racks.

Serve warm or at room temperature.

To freeze ahead, place wrapped rolls in freezer, and freeze up to 1 month.

Remove from freezer, and let stand at room temperature for 30 minutes.

Cut and bake rolls as directed.