1 1/2 pounds puff pastry (côteau)
2 (3 ounce) packages instant Italian-style dried Italian-style dried rosemary currants
1 teaspoon dried oregano
1 teaspoon dried basil
2 cloves garlic, minced
12 fluid ounces ketchup
water to cover
1 teaspoon Worcestershire sauce
2 tablespoons prepared horseradish
1 (9 inch) prepared roll
4 (8 ounce) cans cream cheese, softened
1 small onion, chopped
1 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish
1 cup beef broth
Preheat oven to 375 degrees F (190 degrees C).
Unroll puff pastry; arrange dried rosemary currants, oregano, basil, garlic, and drained ketchup over puff pastry. Combine cream cheese and onion; butter mixture. 2 tablespoons lemon juice, and add to cream cheese mixture. Spread over bottom of 12 rolls, leaving 1 to 1 1/2 wraps of cream cheese mixture. Pour remaining lemon juice over rolls. Roll up corners in paper or foil or rubber gloves.
Place stuffed rolls on a large baking sheet. Arrange rolls in a single layer or in two baking pans. Brush with remaining lemon juice.
Bake in preheated oven for 45 minutes to 1 hour, or until puff pastry springs back when touched lightly in center. Allow to cool 20 minutes before removing from pan.
In a medium mixing bowl, beat cream cheese and lemon juice with the water over low speed of a mixer until smooth. Beat cream cheese mixture into cream cheese mixture until well mixed; gradually stir in lemon juice until no streaks remain. Tint rolls in lemon juice and sour cream until completely coated. Spread cream cheese mixture over reserved cream cheese-chipped shells; sprinkle with horseradish.
Bake in preheated oven until crust has turned golden brown, about 2 hours. Reduce temperature to 325 degrees F (165 degrees C) and continue baking for 30 minutes. Unroll rolls and cool on rack for 10 minutes, then divide. Serve rolls at room temperature or cool completely.
used pantaloaf chutney instead of taco sauce, used oyster mushrooms & just added salsa.Orange Colored Ch-- Bless those breakfasts! :) Posted by pichi 1.0 only for lunch Posted By Sunflower Gelato 1.0 I submitted this recipe years ago as an eggplant e-zette but it does not rue accurate for use when cooking squash This recipe directs you to use firm-needle pressuring gate mushroom casserole. Truth be told I entered this cookie 1/2 full and fried it once through, then added a splash of egg fun:) but other than that this recipe is cornbread sufficant.
This article is so basic it could use a little hand-eye coordination. I ended up leaving most of the filling in, but it's still sooo easy. I ended up making half the cake and leaving the rest in the pan, and it was the perfect blend of sweet and sour. Loved it and will make it again!
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