featured

Sprinkle your work surface with 1 tablespoon grated Parmesan. Unfold thawed puff pastry sheet on Parmesan cheese. Lightly beat egg with 1 tablespoon of water. Lightly brush puff pastry with egg wash.

In medium bowl, combine 2 tablespoons Parmesan, the Italian blend cheese, and paprika. Sprinkle over the surface of pastry sheet. Lightly press cheese into pastry.

Fold top and bottom edges of pastry toward the center. Next fold the pastry in half from left to right. Now fold in half from top to bottom. Wrap and freeze at least 30 minutes.

Preheat oven to 400F degrees. Line baking sheet with parchment paper. Cut 1/8-inch thick slices starting at the shorted edge. Sprinkle tops of palmiers with remaining Parmesan cheese and lay face up on prepared baking sheet about 2 inches apart. Bake for about 20 minutes or until golden. Serve warm or at room temperature.

Preheat oven to 400F degrees. Line large baking sheet with parchment paper. For filling, stir together in small bowl ricotta cheese and 3 tablespoons Romano cheese, parsley, oregano and black pepper.

On lightly floured surface, unfold pastry sheets. Using sharp knife, cut each pastry sheet into nine 3-inch squares.

Working with one square at a time, moisten edges of each square with milk. Spoon 2 teaspoons filling onto half of each square. Fold each square in half diagonally over the filling to form a triangle. Seal edges by pressing with tines of fork. Use a fork to prick holes in top of each puff. Brush with milk and sprinkle with Parmesan cheese. Arrange puffs on baking sheet.

Bake about 20 minutes or until golden brown. Transfer to wire rack. Let cool 5 minutes. Serve warm.

For sauce, drain plums. Reserve liquid. Pit plums. In food processor or blender, combine plums, plum liquid reserve, hoisin sauce, orange juice concentrate, soy sauce, ginger and black pepper. Cover and process / blend until nearly smooth.

Transfer mixture to saucepan. Bring to boil, then reduce heat. Simmer uncovered for 15 minutes or until slightly thickened. Stir occasionally.

Arrange drummettes on rack of unheated broiler pan. Broil 5 to 6 inches from heat for 8 minutes. Brush with some sauce, then turn and brush again. Broil 6 to 8 minutes more or until tender and no longer pink.

In small saucepan, bring remaining sauce to boiling. Transfer to small bowl. Arrange drummettes on serving plate. Sprinkle with sesame seeds. Serve sauce with drummettes.

For extra fire in the sauce, add cayenne pepper to the plum mixture before cooking.

For filling, cook ground turkey in large skillet until brown. Stir in tomato sauce, chili powder, oregano, and garlic powder. Bring to boil, then reduce heat. Simmer uncovered for 5 minutes. Remove skillet from heat and stir in cilantro.

Preheat oven to 350F degrees. Lightly grease a large baking sheet and set aside. Separate biscuits, then cut each biscuit in half horizontally. On lightly floured surface, roll each piece of biscuit into 4-inch circle. Place about 1 tablespoon filling onto half of each circle. Brush edges with a little milk. Fold dough in half over filling and press edges with fork tines to seal. Place filled turnovers 1 inch apart on prepared baking sheet. Brush top with milk.

Bake for 10 to 12 minutes or until golden. Immediately remove from baking sheet and cool slightly on wire rack. Serve warm. If desired, serve with salsa for dipping.

Preheat oven to 375F degrees. Line two large baking sheets with parchment paper.

On work surface, roll puff pastry sheet dough out to 14x11-inch rectangle. Cut vertically to make two 11x7-inch rectangles. Cut crosswise into total of 44 strips (7"x 1/2-inch) for the sausage links. Pat sausages dry with paper towels. Wrap 1 strip of dough around each sausage. Press firmly at each end to secure. Place on baking sheets 2 inches apart for even browning.

Bake for 15 to 20 minutes or until golden brown. Meanwhile in small bowl, mix mustard and oregano. Serve sausages warm with mustard sauce for dipping.