Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Brussels Sprouts-in-a-Blanket with Creamy Parmesan Dip
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- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 270
- Total Fat
- 22 g
- Saturated Fat
- 9 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 41 mg
- Sodium
- 640 mg
What’s more nostalgic than pigs in a blanket? The retro finger food that never goes out of style is made even more delicious when stuffed with Brussels sprouts. Here they are roasted until golden brown, then rolled up with prosciutto in buttery puff pastry. Parmesan cheese does triple duty: it’s cleverly pressed into the dough, sprinkled on top before baking and used to make a creamy dipping sauce.
- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 270
- Total Fat
- 22 g
- Saturated Fat
- 9 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 41 mg
- Sodium
- 640 mg
Ingredients
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Directions
- Preheat the oven to 425 degrees F.
- Spread the Brussels sprouts on a rimmed baking sheet, drizzle with the oil and sprinkle generously with salt and pepper. Roast, stirring the sprouts once halfway through cooking, until golden brown and tender, 18 to 20 minutes. Transfer the baking sheet to a rack and let cool completely, about 20 minutes. Leave the oven on.
- Line a second rimmed baking sheet with parchment.
- Sprinkle 1/2 cup of the Parmesan evenly on a work surface and lay the puff pastry sheet on top. Roll the pastry into a 12-inch square, sweeping up any loose Parmesan onto it and pressing it into place. Use an offset spatula or table knife to spread the butter over the pastry so it covers it from edge to edge in a thick, even coating. Lay the prosciutto over the butter so it covers the pastry completely. Cut the pastry square in half to make two 12-by-6-inch rectangles. Cut each rectangle crosswise into six 2-inch-wide, 6-inch-long strips. Then cut each strip diagonally so you have 24 long, narrow triangles.
- Place each Brussels sprout at the wide end of a pastry triangle, then roll it up toward the tip (it will look like a crescent roll with the Brussels sprout peeking out on each end). Transfer the rolls to the prepared baking sheet and space 1 inch apart. Sweep up any excess Parmesan from the work surface and sprinkle it on top of the rolls. Bake until the pastry is golden brown and the Brussels sprouts are warmed through, 20 to 25 minutes.
- Meanwhile, mix the mayonnaise, sour cream, honey, lemon zest, remaining 1/2 cup Parmesan and a generous amount of black pepper in a medium bowl. Transfer to a small serving dish. Serve with the Brussels sprouts.
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