Make Ahead “Puff Pastry” Italian Pinwheels

Serves 6-8

Ingredients

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

4 ounces thinly sliced prosciutto (can sub hard salami or pancetta)

2 tablespoons chopped fresh basil

3/4 cup (packed) finely grated Gruyere cheese (about 2 1/2 ounces)

1 Jar of Bellisari’s Calabrian Pepper & Sweet Tomato Fennel Spread

1 egg beaten to blend (for glaze)

Directions

Place pastry sheet on work surface. Cut in half, forming two 9 1/2x4 3/4-inch rectangles. Brush Bellisari’s Calabrian Pepper & Sweet Tomato Fennel Spread on the pastry sheet.  Arrange half of prosciutto on 1 rectangle, leaving 1/2-inch border along 1 side. Sprinkle prosciutto with half of basil, then top with half of cheese. Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic. Repeat with remaining pastry, Calabrian Spread, prosciutto, basil, cheese, and egg to form second log. Refrigerate until firm, at least 3 hours and up to 2 days.  I find it is easier to cut if I freeze them overnight. 

Position rack in center of oven and preheat to 400°F. Line 2 large baking sheets with parchment paper. Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart. Bake 1 sheet at a time until pastries are golden brown, about 16 minutes. Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.

Local pastry extraordinaire, Amy Fry shared her French Macaron recipe with us and we put a Bellisari's twist on it just for you!

Thursday Recipe:  French Macarons

Ingredients

90 grams egg whites at room temperature

25 grams super fine sugar

200 grams powdered sugar

110 grams finely ground almonds

Use three drops of gel food coloring for your favorite color(optional)

Directions:

Sift the powdered sugar and almond together and set aside.  In a clean metal bowl whisk egg whites till foamy and add the super fine sugar.  Continue whipping until they become shiny and thick.  Add any gel food coloring now.   Incorporate the almond and powdered sugar mixture slowly with a spatula for 50-60 strokes. Test a small amount on a plate, if it doesn’t flatten keep folding.  Transfer to a piping bag with round tip and pipe small circles on parchment lined baking trays.  Let rest for 30-60 minutes.  Preheat oven to 280 degrees. Bake for 15 minutes. Spread Bellisari’s Blistered Jalapeno & Fig Spread on the bottom of one macaron and top with another to make a sandwich.

Servings: 8

Ingredients:

• 1 Bag Chopped cabbage

• 1 Bag Broccoli slaw

• 1 lb. Bacon, fried, drained and diced

• 1/2 Sweet onion diced

• 2 cups Cheddar, shredded

• 1 jar Bellisari’s Saigon Street Sauce

• 1 Tbl. Black sesame seeds(optional)

Directions:

Add all ingredients and toss thoroughly. Refrigerate for at least two hours before serving.

Thursday Recipe:  Blue Cheese and Bacon Florentine Stuffed Shells

Serves 4-6

16 jumbo pasta shells

1 lb. bacon chopped

2 tsp. minced garlic

4 cups fresh spinach leaves

12 oz. Ricotta 

1 cup Mozzarella Cheese Shred

1/2 cup Grated Parmesan Cheese

1/2 cup Bellisari’s Blue Cheese Honey & Shallot Spread

1 large egg

1 T fresh basil

1 tsp Italian seasoning

1 tsp garlic salt

1/2 tsp garlic pepper

Directions:

Preheat oven to 375 degrees.  Cook the pasta shells al dente.  Drain and rinse.  Set aside.  Meanwhile, fry the chopped bacon in a large skillet over medium-high heat.  Remove bacon from pan and reserve some of the bacon grease to sauté the garlic.  Add the spinach to the pan and cook until reduced by half.  The leaves will wilt but color remains a bright green.  Remove from heat and allow to cool.  In a mixing bowl, stir together Ricotta, Mozzarella cheese, Parmesan cheese, and Bellisari’s Blue Cheese, Honey & Shallot Spread.  Add cooled spinach and bacon, egg, basil, Italian seasoning, salt, and pepper and mix well. Stuff each shell with a generous amount of the ricotta mixture and place carefully in the baking dish.  Cover with foil and bake for 30 minutes.  Remove the foil and continue baking another 10-15 minutes, until the top browns and sauce bubbles.  Sprinkle with additional mozzarella cheese and serve warm.  Enjoy!