Kielbasa Puff Pastry Recipes

Two Ingredient Wrapped Kielbasa Bites Self …

WEBNov 29, 2016 · Wrap each piece of kielbasa with a strip of dough. If dough is not sticky enough to seal on its own, you may wet your fingers with …

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1. Cut kielbasa into 18 even sized pieces. Start by dividing in half, then each half into thirds, then each chunk into thirds.
2. Cut puff pastry into 18 even sized strips. Do this by first rolling out puff pastry to flatten a bit but still maintain the square shape. Then, cut the square into three long strips, then cut each strip into thirds, and finally cut the length of each of those strips in half.
3. Preheat oven to 400 degrees F.
4. Wrap each piece of kielbasa with a strip of dough. If dough is not sticky enough to seal on its own, you may wet your fingers with water to help it seal. Put each piece, seal side down, on a baking sheet.

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2Ingredient Kielbasa Puffs Recipe The Food Charlatan

WEBJan 17, 2017 · Unfold one sheet of puff pastry onto the flour. Roll a couple times each way with a rolling pin to smooth it out. Use a knife or pizza …

1. Preheat your oven to 400 degrees F.Use a sharp knife to cut the kielbasa into 36 slices.
2. Mine were all about a half-inch wide. Set aside.Lightly dust flour on a work surface.
3. Unfold one sheet of puff pastry onto the flour.
4. Roll a couple times each way with a rolling pin to smooth it out.Use a knife or pizza cutter to slice the dough in half vertically.

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Kielbasa and Honey Mustard Pinwheels Recipe Food …

WEBSep 29, 2020 · Directions. Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment. Unfold the puff pastry onto a …

1. Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
2. Unfold the puff pastry onto a lightly floured work surface. Using a rolling pin, gently roll the dough out to a 10-by-15-inch rectangle. With a small offset spatula, spread the honey mustard evenly over the dough, making sure to go all the way to the edges, then sprinkle the kielbasa pieces over the mustard.
3. Starting at a long side, roll the dough into a log as you would a jelly roll, then pinch the seam shut and place onto the prepared baking sheet, seam-side down. Refrigerate the log until slightly firm, at least 30 minutes; this will make it easier to cut it into rounds. (See Cook's Note)
4. Cut the chilled puff pastry log into 1/2-inch-wide slices (you should get 20 to 22 slices) and place the slices cut-side down onto the baking sheet. If needed, adjust the slice shape to form a circle. Bake until puffed and golden brown, about 18 minutes. Let cool 5 minutes before serving.

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