Cheesy Bacon Pecan Spirals

By june

Ingredients

• 2 cups finely shredded sharp Cheddar cheese
• 1 cup finely grated Parmesan cheese
• 1 (3 oz) pkg cream cheese, softened
• 1 (1 lb) package hickory-smoked bacon, cooked and crumbled
• 1 cup finely chopped pecans
• 1/2 tsp ground red pepper
• 1 (17.3 oz) pkg frozen puff pastry, thawed
• 1 large egg
• 1 tbsp water

Details

Servings 3

Preparation

Step 1

In a medium bowl, combine grated cheeses and cream cheese; beat at medium speed with an electric mixer until smooth. Add bacon, pecans, and red pepper. Beat at medium speed with an electric mixer until well combined.
On a lightly floured surface, roll one puff pastry sheet into a 13x11-inch rectangle.
In a small bowl, combine egg and water, whisking to combine. Brush egg mixture on puff pastry sheet. Sprinkle half of cheese mixture over pastry, leaving a 1/2-inch border. Beginning with short side*, roll up, jelly-roll style. Repeat procedure with remaining puff pastry and cheese mixture. Wrap tightly in plastic wrap; chill for 2 hours, or up to 2 days, if desired.
To serve, preheat oven to 350 degrees. Line baking sheets with parchment paper. Cut rolls into 1/2-inch thick slices, and place on prepared baking sheets. Bake for 20 to 25 minutes or until golden brown.

*I found that rolling from short side made the rolls too big for appetizer-sized serving. Next time I will try rolling up from long side.