- 1 Sheet Frozen Puff Pastry (1/2 box)
- Finely shreded Cheese such as co-jack or cheddar
- Dried Dill (optional)
- Egg Wash
Defrost puff pastry according to package directions or in refrigerator. Pastry should be pliable, not frozen, but not overly warm. Lay full sheet on lightly-floured, non-stick surface (I use a large, plastic cutting board). Lightly flour surface of puff pastry, and also push together seams. Be careful to not over-work pastry or it will become tough. Spread a thin layer of cheese over puff pastry.
Roll pastry into a log, with the cheese inside and pastry on the outside (like a jelly roll). Lightly coat surface of roll with egg wash. If the edge doesn’t seem to seal, use egg wash to get it to stick. Slice into 1/4th inch slices. Lay slices on cookie sheet. Sprinkle with dill if desired. Top surface can also be coated with a little egg wash if desired.
Bake as package directs – mine said 400 degrees for 15 minutes. Check that swirls are done.
Serve warm in bread basket.
I tried out this recipe today and it worked out really well. Easy to make and delicious! I used co-jack (Colby / Monteray Jack) cheese, but cheddar would probably work just as well.
For an Italian Twist, try Mozzarella Cheese, Basil or Italian Seasoning, and possibly tomato (well drained). I haven’t tried the Italian version yet.