Spicy Pigs in Blankets

From Everyday with Rachael Ray



Ingredients:
One 17.3-ounce package (2 sheets) frozen puff pastry, slightly thawed
One 12-ounce package andouille sausage links, cut into 32 pieces
1 egg, beaten

Directions:
1. Preheat the oven to 400°. Line 2 baking sheets with parchment. Working with 1 puff pastry sheet at a time, cut the pastry crosswise into quarters, then halve lengthwise to form 8 rectangular pieces. Cut each piece diagonally to form 16 triangles. Repeat with the remaining puff pastry sheet.

2. Working with 1 puff pastry triangle at a time (and refrigerating the remaining pastry as needed), arrange a piece of sausage across the base of the triangle and roll up snugly, sealing the pastry with a dab of beaten egg; transfer to the prepared pans. Brush the triangles with more beaten egg and bake until puffed and golden, about 30 minutes.

Comments:
These were really good. Not too spicy, although I think that's because I got the Johnsonville version of adouille. I've had much spicier sausage... I also skipped the dipping sauce that went with the original recipe and just used ketchup.

Hot Ham & Cheese Slices

From Taste of Home



Ingredients:
1 cup sliced fresh mushrooms
1 small sweet red pepper, chopped
2 green onions, chopped
2 tablespoons butter
1 package (17.3 ounces) frozen puff pastry, thawed
1/2 pound thinly sliced deli ham
1/2 pound sliced Swiss cheese

Directions:
In a large skillet, saute the mushrooms, pepper and onions in butter until tender. Set aside.

Unfold pastry. Layer the ham, cheese and mushroom mixture off-center on each sheet of pastry. Fold pastry over filling; pinch seams to seal. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 18-22 minutes or until golden brown. Let stand for 5 minutes. Cut each with a serrated knife into 4 slices.

Comments:
I left out the mushrooms because I just couldn't deal with having to pick them all out. It still tasted just fine. I also used provolone since Adam doesn't like Swiss cheese. Pretty easy, a little messy to eat, but good overall.

Broccoli and Cheddar Strudel

From Everyday with Rachael Ray



Ingredients:
1 tablespoon extra-virgin olive oil
6 tablespoons unsalted butter
2 leeks (white and light green parts only), thinly sliced
2 cloves garlic, finely chopped
Two 10-ounce packages frozen chopped broccoli, thawed
Salt and pepper
2 large eggs
16 ounces cheddar cheese, shredded (4 cups)
2 teaspoons Dijon mustard
10 sheets frozen phyllo dough, thawed

Directions:
1. Preheat the oven to 375°. Line a baking sheet with parchment paper and set aside. In a large skillet, heat the olive oil and 2 tablespoons butter over medium heat. Add the leeks and garlic and cook until the leeks begin to brown, 5 to 7 minutes. Stir in the broccoli, season with salt and pepper and remove from the heat. Transfer the broccoli mixture to a large bowl and let cool for 10 minutes. Wipe out the skillet and set aside.

2. In a small bowl, lightly beat 1 egg and stir into the broccoli mixture along with the cheddar cheese and mustard. Set aside.

3. In the skillet, melt the remaining 4 tablespoons butter. In a small bowl, lightly beat the remaining egg and set aside. Place 1 sheet phyllo dough on a work surface with the short side closest to you; cover the remaining phyllo sheets with a damp kitchen towel. Brush the phyllo sheet lightly with the melted butter, beginning with the edges. Stack 4 more phyllo sheets on top, brushing all but the last sheet with butter. Place half of the reserved broccoli mixture on the short end of the phyllo, leaving a 3-inch border of dough along the sides and bottom. Fold the bottom edge over the filling, then fold in the two sides and gently roll up into a log, brushing the inside flap with the egg to seal the strudel. Repeat with the remaining ingredients to make another strudel.

4. Place the strudels seam side down and 3 inches apart on the prepared baking sheet. Brush the tops and sides with the remaining egg. Bake until golden-brown, 30 to 35 minutes.

Comments:
As I'm sure you loyal readers of my blog (all two of you) know, I don't do phyllo. My version is obviously made with puff pastry. Why go through all that pain and suffering about keeping the phyllo damp and brushing butter when you can defrost the puff pastry while you're making the filling, roll it out a little, and fold it? Keep it simple!

Anyway. This recipe was easy to make and I liked the subtle leek flavor. I've been on a leek kick lately. They've been on the grocery list for the past three weeks straight. This dish is also similar to the calzones I make occasionally. Yum.

Chicken Cordon Bleu Calzones

From Taste of Home Annual Recipes 2002



Ingredients:
chicken breasts
mushrooms (left out. I know, shocking.)
onion
butter
cornstarch
milk
basil
salt & pepper
puff pastry
ham
provolone cheese

Comments:
These looked interesting so I decided to give them a try. They turned out alright, but next time I think I'll roll the puff pastry out a bit so it, I don't know, covers the whole chicken breast? Duh. Also, I think I might let the chicken sit a bit after it's drained because the pastry got all water-logged. Tasted good, but I made some goofs in the execution.