1(1 pound) loaf pastry, beaten
1/3 cup butter
2 tablespoons dry white wine
3/4 cup half-and-half cream
1 cup heavy cream
1 (8 ounce) can Velveeta cheese, cut into strips
1/4 cup grated Parmesan cheese (optional)
1 egg, beaten
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1/2 teaspoon salt
1 cup chopped pecans plus 2 tablespoons butter
Preheat oven to 375 degrees F (190 degrees C). Separate dough into 4 ball portions. Stir together butter and roux until smooth and glossy, about 5 minutes. Melt remaining roux in oven over low heat. Slowly slide one portion of the mixture into the bottom of an ungreased 9x13 inch baking dish. Pour half of the whipped cream and 1/4 cup of cream over pastry.
In a small bowl, beat egg, vermouth, Parmesan cheese and salt with a fork and ½ cup of egg mixture. Spoon 1/4 of egg mixture over pastry, then sprinkle with remaining 1/4 of cookie mixture. Repeat.
Bake in preheated oven for 25 to 30 minutes, until edges are starting to brown. Cool before serving.
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