Salchichón and Manchego Puff Pastry Roll-Ups


1 sheet puff pastry, thawed and cold

2 tbsp fig jam

1 pkg (4 oz) Campfrio Salchichón, thinly sliced into strips

1 cup grated Manchego cheese

1 egg, lightly beaten


Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Makes: 18


On lightly floured board, roll out pastry into 10-inch square. Spread jam evenly over pastry; arrange Salchichón over top. Sprinkle with cheese.


Starting at one end, roll up pastry tightly to enclose filling. Wrap in plastic wrap and refrigerate for about 1 hour or until firm.


Preheat oven to 350ºF. Slice pastry roll into 1/2-inch thick slices. Place cut side down on parchment paper­­­–lined baking sheet. Whisk egg with 1 tsp water; brush over pastries.


Bake for 18 to 20 minutes or until golden, flaky and dough in center is cooked through.


Tip: Substitute apricot jam for fig jam if desired.