Brussels Sprouts in a Blanket

Dress up your appetizer table with this twist on pigs-in-a-blanket. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/352GAn7 Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Brussels Sprouts-in-a-Blanket Recipe courtesy of Food Network Kitchen Total: 1 hr Active: 1 hr Yield: 6 to 8 servings Level: Intermediate Ingredients 32 small Brussels sprouts, ends trimmed, or 16 large Brussels sprouts, halved 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1/2 cup grated Parmesan 1 sheet frozen puff pastry from a 17.3-ounce box, thawed 4 tablespoons (1/2 stick) unsalted butter, at room temperature 4 ounces thinly sliced prosciutto Directions 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. Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #BrusselsSproutsinaBlanket #FNCRAVINGS #FoodNetwork Brussels Sprouts in a Blanket | Food Network https://youtu.be/_enqj_SMsl0