These flaky, buttery rounds are filled with cheese, garlic and oregano, and topped with crushed red pepper. Each bite is cheesy, peppery and downright incredible. Oh, and super easy too!
Want to make more? It's easy to double the recipe - I used 1 puff pastry sheet and made 12 spirals. Use 2 sheets to make 24, 3 sheets to make 36, and so on!
Garlic-Parmesan Spirals with Crushed Red Pepper
1 frozen puff pastry sheet, thawed according to package directions (40 minutes at room temperature)
1-2 tablespoons olive oil, divided
2 tablespoons grated parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon garlic sprinkles or garlic powder
1/2 teaspoon crushed red pepper flakes
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Unroll the puff pastry on a flat surface.
Brush the puff pastry with olive oil.
Sprinkle the pastry with the cheese, oregano and garlic.
Starting from the shorter side, roll up tightly, like a jellyroll.
Slice crosswise into 12 pieces, each about 1-inch thick. Place the pieces on the prepared baking sheet.
Brush the tops with more olive oil.
Sprinkle the crushed red pepper over top.
Bake for 10 to 12 minutes, until puffed up and golden brown.
Serve warm or room temperature.
Makes 12 spirals
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