Artichoke Bruschetta Rugelach
Inspired by the sweet Jewish pastries, we created an Italian appetizer using jarred artichoke bruschetta topping. It’s as tasty as it sounds!
Ingredients
1 refrigerated, rolled pie crust
1/2 jarred artichoke bruschetta topping
1/2 cup shaved Parmesan cheese
1 large egg, beaten with a teaspoon of water
1/2 teaspoon kosher salt
Instructions
Preheat oven to 425F. Line a baking sheet with parchment paper.
Roll out the pie dough and spread the bruschetta topping in a thin, even layer across the entire surface. Sprinkle shaved Parmesan over the top.
Cut the dough into 8 triangular wedges - first in half, then quarters, etc. Starting with the wide end, roll each wedge up to the point and place on the baking sheet a couple inches apart.
Lightly brush the tops with egg wash and sprinkle with kosher salt.
Bake until golden brown, about 10-15 minutes. Let cool on a wire rack for 5 minutes before serving.
Artichoke Bruschetta Rugelach
Ingredients
Instructions
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- Roll out the pie dough and spread the bruschetta topping in a thin, even layer across the entire surface. Sprinkle shaved Parmesan over the top.
- Cut the dough into 8 triangular wedges - first in half, then quarters, etc. Starting with the wide end, roll each wedge up to the point and place on the baking sheet a couple inches apart.
- Lightly brush the tops with egg wash and sprinkle with kosher salt.
- Bake until golden brown, about 10-15 minutes. Let cool on a wire rack for 5 minutes before serving.
Check out some of my other creations:
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