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Prep Time: 55 Minutes Cook Time: 40 Minutes |
Ready In: 95 Minutes Servings: 6 |
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Pepperidge Farm® Puff Pastry Sheets make tender and delicious 'bread' for this outstanding Panini filled with cream cheese, prosciutto, arugula and nectarine slices. Ingredients:
1 (17.3 ounce) package pepperidge farm® puff pastry sheets |
1 egg, beaten |
6 ounces cream cheese, softened |
12 ounces thinly sliced maple-cured ham |
1 cup baby arugula |
1 large nectarine, seeded and sliced |
Directions:
1. Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle.
2. Unfold 1 pastry sheet onto a lightly floured surface. Roll the pastry sheet into a 15x10-inch rectangle. Cut the pastry rectangle lengthwise into 3 (5x10-inch) rectangles. Brush the pastry rectangles with the egg. Repeat with the remaining pastry sheet.
3. Spread 1 tablespoon cream cheese on the bottom half of each pastry rectangle. Top each with about 3 slices ham,about 2 tablespoons arugula leaves and 2 slices nectarine. Fold the top halves over the filling and press the edges to seal.
4. Place each pastry packet one at a time into a panini maker and close the top. Cook for 6 minutes or until the panini is golden. Remove the panini to a baking sheet and keep warm in a 275 degrees F. oven while the remaining paninis are cooked.
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