Italian Sausage and Ricotta Palmiers
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10Prep Time Minutes
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50Total Time Minutes
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10Number of Ingredients
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40Servings
Heat oil in large skillet set over medium heat. Cook sausage, onion and garlic for 5 to 8 minutes or until sausage starts to brown. Stir in tomatoes; bring to boil. Reduce heat to medium-low; cook for 15 to 20 minutes or until sauce thickens and almost no liquid remains. Let cool completely. Stir in ricotta, 1/2 cup (125 mL) Parmesan and chili flakes; set aside.
Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper. On lightly floured surface, unroll 1 pastry sheet into 10-inch (25 cm) square. Spread half of the sausage mixture in thin layer over pastry. Starting at one end, roll up halfway to centre of pastry. Repeat with other end, so both sides roll up and meet in centre. Repeat with remaining pastry sheet and sausage mixture.
Freeze rolls for 15 minutes on parchment paper–lined baking sheet. Cut into 1/2-inch (1 cm) thick slices. Lay slices flat, about 2 inches (5 cm) apart, on 2 parchment paper–lined baking sheets.
Whisk egg with 2 tsp (10 mL) water; brush over palmiers. Sprinkle evenly with remaining Parmesan. Bake for 20 to 25 minutes or until golden brown and puffed.
Make these palmiers ahead of time, then reheat before serving for a stress-free appetizer.
Italian Sausage and Ricotta Palmiers