I had an extra sheet of Pepperidge Farm Puff Pastry in the freezer so I thought I'd make palmiers...southwest style. A quick look in the fridge and I saw chorizo, mushrooms, sharp cheddar and cream cheese. That's all I needed to get started.
- 4 oz. pork chorizo (the soft sausage type)
- 2 oz. cream cheese, softened
- 1/4 cup cheddar cheese, shredded
- 1/4 cup mushrooms, chopped
- 1 Pepperidge Farm Frozen Puff Pastry sheet, thawed
Preheat oven to 400° F.
In a small skillet cook the chorizo, breaking it up with a wooden spoon until it's fully cooked. Drain off fat and let it cool.
In a small bowl combine the chorizo and cream cheese.
Unfold thawed puff pastry sheet and with a rolling pin gently roll the creases out. (don't roll too much, it'll lose its 'puffability'.
Spread the chorizo mixture onto the pastry sheet to about 1/4” from the edge. Add the mushrooms and shredded cheddar on top.
Fold top and bottom ends to the center.
Fold in half.
Slice into 1/2” pieces. You'll get about 14.
Place each slice on a cookie sheet lined with parchment paper or baking mat. As you can see, some of them I kept in the same shape as the roll, and others I turned the edges out. I did that for no particular reason.
Bake 18 to 20 minutes or until pastry is golden.