| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 15 bites |
Ingredients
- 1 sheet frozen puff pastry (half a 17.3-ounce package), thawed
- 8 ounces mortadella, cut into 1/2-by-1/2-by-2 1/2-inch batons
- 1 large egg, beaten
- 1/2 cup (approximately 2 ounces) grated Gruyere
- Dijon mustard, for serving, optional
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Unfold the sheet of puff pastry and roll into an 11-inch square. Using a pizza wheel or sharp knife, slice the dough into 1/2-inch-thick strips. Wrap each baton of mortadella in one strip of puff pastry, overlapping the dough slightly with each wrap-around to create a spiral appearance in the dough while leaving the mortadella ends exposed.
- Place the rolls on the prepared baking sheet, spaced 1 inch apart. Brush each roll with egg and top with a good pinch of Gruyere. Bake until golden brown and puffed, 25 minutes.
- Serve warm, with mustard if desired.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 241 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 8 g |
| Cholesterol | 39 mg |
| Sodium | 408 mg |
| Serving Size | 1 of 10 servings |
| Calories | 241 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 8 g |
| Cholesterol | 39 mg |
| Sodium | 408 mg |
Reviews
Easy appetizer, delightful. I did brush my mortadella with course ground Dijon before wrapping with pastry.