Asparagus and Parmesan Rolls

Looking for a delicious appetizer? Just listen to this...bundles of asparagus with roasted red peppers wrapped in golden puff pastry, served with a creamy red pepper mayonnaise. Trust us, they taste even better than they sound.

Asparagus and Parmesan Rolls
1 hr
1 hr 25 mins
by 5.0 4  people
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  • 1/2 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 4 ounce package cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • 1 7 ounce jar roasted red pepper, drained and thinly sliced
  • 1/2 cup mayonnaise
  • 12 spears asparagus (about 1/2 pound), trimmed, cooked and drained
  • 1 egg, beaten
  • Sesame seed (white or black)
Heat the oven to 400 degrees F. Stir the cream cheese, 1/4 cup Parmesan cheese, black pepper and garlic powder in a medium bowl until the mixture is smooth.
Reserve 1/2 cup red peppers. Place the mayonnaise and the remaining red peppers into a food processor. Cover and process until the mixture is smooth. Spoon into a serving bowl. Cover and refrigerate until ready to serve.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12 x 9-inch rectangle. With the short side facing you, cut the rectangle in half lengthwise.
Spread about 1/2 cup cream cheese mixture on each rectangle to within 2 inches of the edge. Divide the asparagus and reserved roasted peppers between the pastry rectangles. Fold the long sides of the pastry over the filling and press to seal. Place the rolls, seam-side down, onto a baking sheet. Tuck the ends under to seal. Brush the rolls with the egg and sprinkle with the sesame seeds.
Bake for 15 minutes or until the rolls are golden brown. Cool the rolls on the baking sheet on a wire rack for 10 minutes. Cut each roll into 6 slices. Serve warm with the red pepper sauce for dipping.
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