Mushroom & Pancetta Pinwheel Puffs
The pinnacle of hosting appetizers - these mushroom and pancetta puffs are the drool-worthy addition to your table that checks all the hosting boxes: impressive, easy, and outrageously yummy.
Ingredients
- 3.5 oz diced pancetta
- 2 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 16 oz mixed fresh mushrooms (any mix of bella, white, crimini, shiitake etc. works great), diced
- 1 tbsp mayonnaise
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- 1 garlic clove, minced
- 1/2 cup grated parmesan
- 1 cup grated mozzarella
- 1 package puff pastry (I use pepperidge farm)
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 365 deg F (185 deg C). Line two 9x13 baking sheets with parchment paper.
- In a large skillet, over medium low heat, cook your diced pancetta. Cooking at a low heat will allow it to render nicely. Once crispy, remove your crispy pieces to a cutting board (leaving the rendered fat in the pan) and dice more finely. Set aside.
- Add your olive oil and onion to the same skillet. Cook over medium high heat until the onion is translucent.
- Add your mushrooms to your pan and stir them in until cooked through. You do not need to remove all the moisture from the mushrooms, just cook them briefly - 1-2 minutes. Remove pan from heat.
- Add in mayonnaise, salt, black pepper, garlic, parmesan, and mozzarella, and stir to combine.
- On a lightly floured surface, roll out each of your 2 sheets of puff pastry to about 12 x 16 inches.
- Divide your mushroom filling in two, and, working with one sheet at a time, lay your filling out onto your sheet.
- Roll the sheet tightly, starting from the longer side. Cut each roll into 1 inch slices, and lay these pinwheels flat onto your prepared baking sheets, at least 2 inches apart.
- Bake 25-30 minutes, or until puffy and golden brown. Serve warm, and enjoy!