Food and prop styling by Chana Rivky Klein
Photography by Reuven SCHWARTZ of Ruby Studios
My inspiration for these cheese rollups is a dairy classic — mozzarella sticks! Here cheese stick meets mozzarella stick. The results...out of this world.
YIELDS 12 CHEESE ROLLUPS
- 12 3-inch (7½-cm) mini puff pastry squares, defrosted but still cold
- 6 Pepper Jack sticks
- 1½ Tbsp olive oil
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp chili powder
- 1 tsp Parmesan cheese
- marinara sauce, for dipping
Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil and spray with cooking spray.
Cut each Pepper Jack stick in half. Place a piece of cheese in the center of a puff pastry square. Fold and seal the two edges over the two cheese stick ends. Fold the top and bottom of the pastry over the cheese stick to cover it completely. Seal well and place seam side down on the baking sheet.
Combine oil, spices, and Parmesan in a small cup or bowl. Brush the top and sides of each rollup with the mixture. Bake for 10 minutes. Serve warm with marinara sauce.
(Originally featured in Family Table, Issue 817)
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