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

  1. 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.

  2. Reduce oven to 375F. Line a baking sheet with parchment paper.

  3. In a small bowl, beat one egg and add Parmesan and pepper.

  4. Once pancetta is cool, dice it a bit smaller - a little larger than bacon bits.

  5. 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.

  6. Cut the dough into 8 triangular wedges - first in half, then quarters, then eighths.

  7. Starting with the wide end, roll each wedge up to the point and place on the baking sheet a couple inches apart.

  8. In a small bowl, beat the second egg and lightly brush the tops (egg wash).

  9. 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

Carbonara Rolls

Yield: 2
Author:
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
Lose the pasta and enjoy all the flavors of Carbonara in a hand-held appetizer.

Ingredients

Instructions

  1. 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.
  2. Reduce oven to 375F. Line a baking sheet with parchment paper.
  3. In a small bowl, beat one egg and add Parmesan and pepper.
  4. Once pancetta is cool, dice it a bit smaller - a little larger than bacon bits.
  5. 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.
  6. Cut the dough into 8 triangular wedges - first in half, then quarters, then eighths.
  7. Starting with the wide end, roll each wedge up to the point and place on the baking sheet a couple inches apart.
  8. In a small bowl, beat the second egg and lightly brush the tops (egg wash).
  9. 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.
 

Check out some of my other creations:

 

DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

 

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