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| Cheese Palms |
Have leftover puff pastry? Make these delicious cheese snacks! Easy to make and addictive too!
Have any scraps of puff pastry in your freezer? I often do. A recent purchase to make my Rustic Beef Pot Pies left me with one sheet I knew would end up getting lost in my freezer. At any rate, freezer space with me is always at a premium so I had to use it up.
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| Tasty and easy snack |
I also had some shredded cheddar in the fridge that I wanted to use because it was open and I forgot exactly when I bought it. And anyone who reads my blog knows my fridge is never without Asiago cheese!
Like a little kick in something? Most times so do I so I used some hot sauce in this too. It’s an optional ingredient because these taste fine without it, but IMO they taste even better with it. Add more if you like it 5-alarm. I like mine somewhere in the middle so I only added a teaspoon. Less will make it hum some and add flavor, but not too much heat, so the amounts are up to you.
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| Add some zing with a bit of hot sauce |
These are a perfect snack for football–and tailgating too.
Cheese Palms
- 1 sheet frozen puff pastry, thawed
- 1 tbs butter, melted
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Asiago cheese
- 1/4 tsp pepper
- 1 tsp hot sauce (optional)
Preheat oven to 375 degrees F. Line a baking sheet with parchment or non-stick foil.
Roll pastry on a lightly floured surface into a roughly 12-inch square.
Mix hot sauce (if using) into melted butter.
Brush with melted butter and distribute cheeses over the top of the pastry.
Roll up tightly from one end to the center of the dough. Roll up the opposite side in the same manner.
Cut into 1/2-inch slices and place face up on prepared baking sheet.
Bake for 15-20 minutes; turn. Bake for an additional 15-20 minutes.
Remove to cool on a rack. Makes 24 palms.
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| Cheese Palms |
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