- 32
Ingredients
- Pastry:
- 2 sheets frozen puff pastry, thawed
- flour for dusting
- Egg wash (1 lightly beaten egg whisked with 1 t water)
- For the ham, cheese and broccoli filling:
- 3 large broccoli florets
- 1/2 c finely grated sharp Cheddar
- 2 oz thinly sliced deli ham
- For the sun-dried tomato and pesto filling:
- 1/2 c pesto
- 1/4 c chopped sun-dried tomatoes
- 1/2 c finely grated mozzarella
Preparation
Step 1
1. Finely chop broccoli and transfer it to microwave-safe bowl. Add 1 T water, then cover the bowl and microwave for 2 mins. Drain and let cool.
2. Unfold one of the pastry sheets onto a piece of plastic wrap. Dust the pastry and a rolling pin with flour, then roll out the pastry into a 10-in square.
3. Generously coat the pastry's surface with the gg wash. Scatter the steamed broccoli on top, then layer on the ham slices and uniformly sprinkle on the Cheddar.
4. Starting with the end closer to you, roll the dough one turn toward the center. Repeat with the opposite end. Continue rolling, alternating ends, until the two meet in the middle. Lightly brush egg wash along the center. Tightly wrap the roll in plastic and trim the ends so they are even. Chill the roll in the refrigerator for 30 mins. Heat oven to 400.
5. While the broccoli roll chills, make the sun-dried tomato and pesto roll following steps 2-4. To layer the filling, spread on the pesto, scatter the sun-dried tomatoes, and sprinkle on the mozzarella.
6. While the pesto roll chills, line a baking sheet with parchment paper. With a serrated knife, unwrap the ham roll and cut into 16 slices, then transfer the slices to the prepared baking sheet.
7. Bake the palmiers until they're puffy and lightly browned, about 18 mins, then slice and bake the second roll. Let the palmiers cool on a wire rack before serving.