Carbonara Rolls
Lose the pasta and enjoy all the flavors of Carbonara in a hand-held appetizer.
Ingredients
4 ounces diced pancetta
7 ounces of refrigerated, rolled pie dough
2 eggs
1/2 cup grated Parmesan cheese
1 teaspoon pepper
1 tablespoon diced chives
Flat leave parsley and shaved Parmesan, for garnish
Instructions
Preheat oven to 400F. Roast pancetta in a small baking dish for 20 minutes. Transfer pancetta to a paper towel-lined plate to drain and cool.
Reduce oven to 375F. Line a baking sheet with parchment paper.
In a small bowl, beat one egg and add Parmesan and pepper.
Once pancetta is cool, dice it a bit smaller - a little larger than bacon bits.
Unroll the pie dough and spread the egg mixture in a thin, even layer across the surface of the dough. Sprinkle the top with pancetta and chives.
Cut the dough into 8 triangular wedges - first in half, then quarters, then eighths.
Starting with the wide end, roll each wedge up to the point and place on the baking sheet a couple inches apart.
In a small bowl, beat the second egg and lightly brush the tops (egg wash).
Bake until golden brown, about 25 minutes. Let cool on a wire rack for 5 minutes and serve with a few leaves of parsley and shaved Parmesan.
Carbonara Rolls
Ingredients
Instructions
- Preheat oven to 400F. Roast pancetta in a small baking dish for 20 minutes. Transfer pancetta to a paper towel-lined plate to drain and cool.
- Reduce oven to 375F. Line a baking sheet with parchment paper.
- In a small bowl, beat one egg and add Parmesan and pepper.
- Once pancetta is cool, dice it a bit smaller - a little larger than bacon bits.
- Unroll the pie dough and spread the egg mixture in a thin, even layer across the surface of the dough. Sprinkle the top with pancetta and chives.
- Cut the dough into 8 triangular wedges - first in half, then quarters, then eighths.
- Starting with the wide end, roll each wedge up to the point and place on the baking sheet a couple inches apart.
- In a small bowl, beat the second egg and lightly brush the tops (egg wash).
- Bake until golden brown, about 25 minutes. Let cool on a wire rack for 5 minutes and serve with a few leaves of parsley and shaved Parmesan.
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