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Category: Finger Foods
Prep Time: Cook Time: Total Time:
Makes 4 dozen.
1 8-oz. pkg. cream cheese, softened
1 c. butter, softened
2 c. all-purpose flour
Dijon mustard
1/4 lb. pepperoni, julienned
1 egg white, beaten
Preheat oven to 400F.
Line two 10 x 15-inch baking sheets with parchment paper
In a medium-size bowl, combine cream cheese, butter and flour; mix until well blended.
Wrap in waxed paper and refrigerate 1 hour.
Roll dough out to 1/4-inch thickness on lightly floured pastry cloth or board.
Spread mustard in rows, 1/4 inch apart, on half of the dough. Place pepperoni strips in rows, over mustard.
Brush beaten egg white between pepperoni rows with pastry brush.
Fold plain half of pastry over pepperoni-covered half. Flatten together with rolling pin
Cut between rows of pepperoni, then into 2-inch strips.
Twist each piece to form a corkscrew shape.
Place on baking sheets; brush with remaining beaten egg white.
Bake at 400F for 10 minutes or until golden.
Carefully remove from baking sheets to wire racks with a pancake turner and cool completely.
Store in airtight container.
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PASTRY - PEPPERONI STICKS
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Category: Finger Foods
Prep Time: Cook Time: Total Time:
Makes 4 dozen.
1 8-oz. pkg. cream cheese, softened
1 c. butter, softened
2 c. all-purpose flour
Dijon mustard
1/4 lb. pepperoni, julienned
1 egg white, beaten
Preheat oven to 400F.
Line two 10 x 15-inch baking sheets with parchment paper
In a medium-size bowl, combine cream cheese, butter and flour; mix until well blended.
Wrap in waxed paper and refrigerate 1 hour.
Roll dough out to 1/4-inch thickness on lightly floured pastry cloth or board.
Spread mustard in rows, 1/4 inch apart, on half of the dough. Place pepperoni strips in rows, over mustard.
Brush beaten egg white between pepperoni rows with pastry brush.
Fold plain half of pastry over pepperoni-covered half. Flatten together with rolling pin
Cut between rows of pepperoni, then into 2-inch strips.
Twist each piece to form a corkscrew shape.
Place on baking sheets; brush with remaining beaten egg white.
Bake at 400F for 10 minutes or until golden.
Carefully remove from baking sheets to wire racks with a pancake turner and cool completely.
Store in airtight container.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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