New This Month

Parmesan Spirals


Welcome cocktail-party guests with this fuss-free appetizer that puts deli and freezer staples to work for you.

  • Yield: Makes 24

Source: Everyday Food, December 2006


  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon paprika
  • Coarse salt and ground pepper
  • All-purpose flour, for rolling
  • 1 sheet puff pastry (from a 17.3-ounce package), thawed
  • 1 large egg, beaten


  1. In a bowl, mix cheese and paprika; season with salt and pepper. On a floured surface, roll out pastry to 10 by 14 inches. Brush with egg. Sprinkle with cheese mixture; using a rolling pin, roll mixture into pastry. Roll up pastry, starting from short end. Refrigerate until firm, about 25 minutes. Preheat oven to 400 degrees. Cut roll into 3/8-inch-thick slices. Place on a rimmed baking sheet; bake until golden, 20 to 25 minutes. Cool 5 minutes on sheet; transfer to a rack to cool completely.

Cook's Notes

Bake and cool Parmesan spiral appetizers one day before serving. Store them at room temperature.

Reviews Add a comment

    16 DEC, 2016
    My "puff" pastry (store bought) did not puff, except for the very centers which popped straight up, making them look like little boobs! Not sure what went wrong.
  • sadenisgmailc
    11 SEP, 2016
    Easy recipe with rave reviews. Question: I make my own puff pastry. Am I supposed to use a 17.3 oz block of puff pastry or half a 17.6 oz package, which is usually two sheets of 8.6 oz?