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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: For filling, in a medium mixing bowl stir together walnuts, blue cheese,
the 1 tablespoon parsley, and the pepper. On a lightly floured surface,
unfold piecrust according to package directions. Spread filling evenly
over the crust. Cut the pastry circle into 12 wedges. Starting at wide
ends, loosely roll up wedges. Place rolls, tip sides down, on a greased
baking sheet.
Brush rolls lightly with milk. Sprinkle with Parmesan cheese and
additional parsley. Bake at 425F degrees about 15 minutes or until
golden brown. Cool on a wire rack. Serve warm.
| Ingredients:
2/3 Cup(s) Walnuts, finely chopped
1/3 Cup(s) Blue Cheese, crumbled
1 Tablespoon(s) Parsley, finely snipped
1/4 Teaspoon(s) Black Pepper
1/2 15 oz Refrigerator Pie Crust
1 Tablespoon(s) Milk
2 Tablespoon(s) Grated Parmesan Cheese |
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