Puff pastry topped with cream cheese, pesto, asparagus, peas and prosciutto.
By Erica Kastner of Buttered Side Up.
- 1 whole Puff Pastry Sheet, Thawed
- 4 ounces, weight Cream cheese spread
- ⅓ cups Pesto
- ⅔ cups Freshly grated parmesan cheese
- ⅓ cups Sliced asparagus, 1 inch size
- ⅓ cups Frozen peas
- 3 slices Prosciutto, torn into pieces
- Pepper to taste
Preheat the oven to 425°F.
On a sheet of parchment paper, roll out the puff pastry into a 10×15 inch rectangle. Wet the edges with water and fold over 3/4 inch of dough along each edge. Cut a small amount along each outer edge. Prick the inside of the puff pastry with a fork. Transfer the dough, parchment paper and everything to a heavy baking sheet.
Bake in preheated oven for 10-12 minutes or until golden brown. Remove from oven.
Spread the pre-cooked dough with cream cheese and pesto. Top with grated cheese, then asparagus, peas, prosciutto and pepper to taste. Be careful when adding salt as cream cheese, pesto, parmesan, and prosciutto are all quite salty.
Return to oven and bake until pastry is cooked through and asparagus is tender-crisp, about 10 to 15 minutes. Remove from the oven and let cool for 5 minutes before slicing and enjoying.
Puff pastry baking method adapted from Coley Cooks and Spring Pizza pie idea from Zen Can Cook.