I stole this recipe for Puff Pastry Garlic Bread Roll-ups from Reeni Pisano from the website Cinnamonspiceandeverythingnice.com. A puff pastry sheet has a mixture of butter, garlic and Parmesan cheese spread on it. The puff pastry is rolled into a log shape and refrigerated. Slicing the pastry log into rolls is next. These puff pastry roll ups finish by being brushed with melted butter and baked in the oven. This is twist on traditional garlic bread and pairs great with Italian meatball soup.
Did you know? Puff pastry is made by placing chilled butter between layers of pastry dough, then rolling it out, folding it in thirds and letting it rest. This process is repeated 6 to 8 times, producing hundreds of layers of dough and butter. When baked, the moisture in the butter creates steam, causing the dough to puff into hundreds of flaky layers.¹ (see more trivia in the Trivia tab)
In a small bowl combine 5 tbsp softened butter with 1 heaping tbsp minced garlic, 1 tbsp chopped fresh parsley and 1 tbsp grated Parmesan cheese.
Sprinkle work surface lightly with flour and gently unfold 1 thawed puff pastry sheet . Spread ¾ of the butter mixture evenly edge to edge.
Roll it up. Cover with plastic wrap and refrigerate 20-30 min.
Preheat oven to 400 F. Line baking sheet with parchment paper or lightly grease with butter. When the oven is ready, take puff pastry out of fridge and slice into 1-inch thick rolls. Set on baking sheet 1-2 inches apart. Brush tops with butter mixture.
Bake 20 minutes or until golden and puffed.
Brush tops again with butter if you have any left.
Puff Pastry Garlic Bread Roll-ups
Ingredients
- 1 puff pastry sheet 9 x 9 inch thawed
- 5 tbsp softened butter
- 1 heaping tbsp minced garlic
- 1 tbsp chopped fresh parsley
- 1 tbsp grated parmesan cheese
Instructions
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In a small bowl combine butter with garlic, parsley and Parmesan.
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Sprinkle work surface lightly with flour and gently unfold pastry. Spread ¾ of the butter mixture evenly edge to edge.
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Roll it up. Cover with plastic wrap and refrigerate 20-30 min.
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Preheat oven to 400 F. Line baking sheet with parchment paper or lightly grease with butter.
-
When the oven is ready, take puff pastry out of fridge and slice into 1-inch thick rolls. Set on baking sheet 1-2 inches apart. Brush tops with butter mixture.
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Bake 20 minutes or until golden and puffed. Brush tops again with butter if you have any left.
Recipe Notes
The box of puff pastry I purchased had 2 sheets in it, but they were not individually wrapped. So I had to thaw both sheets, so I doubled the recipe. My yield was 8 per sheet for a total of 16.