6 tablespoons whipped cream cheese
1 tablespoon Pecorino Romano cheese
1 tablespoon fresh grates Parmesan cheese and more for seasoning
1 tablespoon Italian seasoning
1/2 teaspoon granulated garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 package (17.3 ounces) thawed puff pastry sheets
8 slices prosciutto, cut in half
32 medium asparagus spears, washed and trimmed
Sesame seeds (optional)
1. Preheat the oven to 400 F. Prepare two baking sheets with parchment paper or grease with olive oil.
2. In a bowl, add the cream cheese, Pecorino, Romano and Parmesan cheese (or just double the Parmesan). Italian seasoning, garlic powder and cayenne. Mix until well combined and season with salt and pepper.
3. Roll out the puff pastry and spread the cheese evenly over each dough. Use a sharp knife to cut each cheese-topped dough into 8 even-sized squares. Working one square at a time, place a piece of prosciutto on the square and then top with 2-3 pieces of asparagus (spears and stalks). Fold in corners of dough like a blanket and gently pinch where they meet to seal. Transfer to baking sheet and repeat process until all dough is used.
4. Sprinkle top of each packet with black pepper, a little grated Parmesan, and if you like, sesame seeds. Bake for about 20-25 minutes, or until the crust turns light golden brown. Remove from oven and serve warm or at room temperature.
Yields: 16 Packets
