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Entree
Mexican
6 - 8 swirls
30 minutes
20 minutes
1 frozen puff pastry sheet, such as Pepperidge Farm
½ cup shredded Parmesan cheese
3 Melissa’s Dried Oaxaca Peppers, stems & seeds removed
Preheat the oven to 400ºF.
Sprinkle ¼ cup parmesan cheese onto a sheet of parchment paper and lay the pastry sheet on top. Lightly press down on the pastry.
Grind the Oaxaca Peppers in a spice grinder until fine like powder.
Sprinkle ½ of the pepper and the rest of the cheese all over the pastry.
Tightly roll the pastry and then cut it into ½ - inch rounds.
Place them on a baking sheet line with a lightly greased sheet of parchment paper. Sprinkle the rest of the chile over the discs.
Bake in the oven for 15-20 minutes or until golden brown.
