Brussels In A Blanket Recipes

BRUSSELS IN A BLANKET

Steps:

• Preheat oven to 325°. In a large pot of salted boiling water, boil Brussels sprouts until fork-tender, 8 to 10 minutes. Drain and rinse with cold water.
• Roll out Crescent Rolls dough and separate into triangles. Wrap each Brussels sprout with a piece of bacon and place on center of each triangle. Roll up and place on a baking sheet, seam side down.
• Bake until golden and puffy, 12 to 14 minutes.

BROCCOLINI IN BLANKETS

Steps:

• Set an oven rack in the middle position. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
• In a medium mixing bowl, drizzle 2 tablespoons of olive oil over broccolini and sprinkle with salt and black pepper. Toss to coat. Arrange the broccolini in a single layer on the prepared sheet tray. Bake in the oven for 10 to 15 minutes until tender and lightly browned. Remove from the oven and set aside to cool completely.
• Lay crescent rolls on the counter and divide into the precut triangles. Lay a half slice of cheese on the wide part of the dough, squirt or spread about 1/2 teaspoon of mustard, then roll each dough around a broccolini stem to just below the floret. It's ok if the cheese peeks out a little, it will just be crunchy cheese bits.
• Place the rolls on the prepared baking sheet, evenly spaced apart. Beat the egg with a little bit of water, then brush on each roll. Sprinkle with poppy seeds and flaky salt. Bake for 20 minutes or until the crescent is golden brown and puffed and the broccolini edges are browned. Eat immediately or you can keep them in the fridge for a snack. Serve with ranch dressing, for dipping.

BRUSSELS SPROUTS-IN-A-BLANKET

Steps:

• Preheat the oven to 425 degrees F. Spread the Brussels sprouts out on a rimmed baking sheet, drizzle with the oil and sprinkle generously with salt and pepper. Bake, stirring the sprouts once halfway through cooking, until golden brown and tender, 18 to 20 minutes. Transfer the baking sheet to a rack and let cool completely. Leave the oven on.
• Sprinkle the Parmesan evenly on a work surface and lay the pastry sheet over it. Roll the dough into a 12-inch square, sweeping up any loose cheese onto the dough and pressing it in place. Use an offset spatula or table knife to spread the butter over the pastry so it covers it from edge to edge in a thin, even coating. Lay the prosciutto over the butter so it covers the pastry completely. Cut the pastry square in half to make two 12-by-6-inch rectangles. Cut each rectangle crosswise into eight 1 1/2-inch-wide, 6-inch-long strips. Then cut each strip diagonally lengthwise so you have 32 long, narrow triangles. Place a Brussels sprout at the wide end of each triangle, then roll it up in each strip toward the tip (it will look like a crescent roll with the Brussels sprout peeking out on each end).
• Transfer each bundle to a parchment-lined baking sheet and space 1 inch apart. Rake up all the excess Parmesan on the work surface and sprinkle it on top of the rolls. Bake until the pastry is golden brown and the Brussels sprouts are warmed through, 16 to 18 minutes. Transfer to a serving dish.