- 1 sheet puff pastry, thawed
- 2 cups seared mushrooms
- 1 cup grated Asiago cheese
- Fresh ground black pepper to taste
- Optional, 1 egg beaten with 1 Tablespoon water for a glaze.
Preheat oven to 400°F.
On a lightly floured countertop, roll the puff pastry sheet into a rectangle that measures approximately 10″ x 12″. Evenly spread the mushrooms on the puff pastry to within an inch or so of the edges. Sprinkle the Asiago cheese evenly over the mushrooms and grind pepper over the top to taste. Roll both edges over the mushroom and cheese filling toward the center like you’re rolling up a double scroll. When both rolls reach the center, press together firmly enough to get them to stick, but not firmly enough to squish the works. Transfer carefully to a cutting board and cut into 1″ slices.
Lay, cut sides down, on a silpat or parchment lined baking sheet. If using the egg glaze, brush the pastry before baking. Bake for 20 minutes or until golden. Remove tray from oven and allow puffs to cool for five minutes before transferring to a cooling rack. Serve warm or at room temperature. Eat. Repeat.