These rolls are great for parties and entertaining, but are also quick and easy to make for a snack.
Mushroom Havarti Rolls
- 2 Tbsp butter
- 1 shallot, sliced
- 16 ounces mushrooms, roughly chopped
- 2 tsp fresh rosemary, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup vegetable broth (can substitute chicken or beef)
- 8 ounces Appel Farms Havarti, sliced
- 2 sheets puff pastry, thawed
- 1 egg, beaten
- 1 ounce Appel Farms Havarti, shredded
Melt the butter in a large skillet, add the shallot, salt, and pepper. Cook, stirring occasionally, until the shallot is softened.
Add the chopped mushrooms and rosemary, continue to cook until the mushrooms are soft. Add the broth, continue to cook until the broth evaporates. Remove from the heat.
Preheat the oven to 350 degrees F.
Lay out the puff pastry sheets and cut each into three strips, I use the fold lines as a guide. Lay the sliced Havarti down the center of each strip of pastry. Spoon the mushroom mixture over the Havarti. Brush the egg wash over one edge of the puff pastry and pull the edges together to form a long roll. Turn the seam side down, cut each roll into six pieces. Brush the rolls with egg wash, and sprinkle on the grated Havarti.
Place the rolls on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown. Serve warm.