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PID: MBSE-BBS 1.1.2 (Linux-x86_64)
TZUTC: -0500
TID: MBSE-FIDO 1.1.2 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Figs & Pigs In A Blanket
 Categories: Fruits, Pork, Pastry, Cheese, Snacks
      Yield: 24 servings
 
      1 c  (8 oz) dried figs; stemmed
           Boiling water
           A-P flour; for rolling
     14 oz Package puff pastry; thawed
      4 oz Thin sliced prosciutto or
           - soppressata salami; coarse
           - chopped
      1 lg Egg; beaten
      3 tb Grated Parmesan
           Ground fennel seeds or black
           - pepper, or both; for
           - topping
           Mustard; for serving (opt)
 
  Place figs in a heatproof bowl and cover with boiling
  water. Let sit until soft and pliable, 5 to 10 minutes,
  then drain well. Coarsely chop and set aside. Line a
  rimmed baking sheet with parchment paper.
  
  On a lightly floured surface, roll the chilled puff
  pastry out about 1/8" inch thick to form a 13" X 11"
  rectangle. Using a bench scraper or knife, cut the
  pastry in half lengthwise so you have two long
  rectangles. Evenly divide the figs between the
  rectangles, spreading them in a 1" wide strip that runs
  down the center of the pastry. Mound prosciutto on top
  of the figs.
  
  Lightly brush the long edges of the pastry with egg
  wash. Firmly fold the pastry over the filling to form
  long rolls. Cut each roll in half crosswise, then slice
  in 1" pieces and place them on the prepared baking
  sheet, seam side down. Cover with plastic or parchment
  and freeze for 30 minutes or refrigerate for at least 2
  hours and up to 6 hours.
  
  Set the oven @ 375ºF/190ºC.
  
  Lightly brush the top of each roll with beaten egg and
  sprinkle with grated Parmesan and a pinch of fennel
  seeds or black pepper or both. Bake until golden brown,
  about 25 to 35 minutes. Serve with mustard on the side
  for dipping if you like. These are best served warm or
  at room temperature on the day of baking, but leftovers
  will keep for up to 3 days when stored in an airtight
  container at room temperature.
  
  By: Melissa Clark
  
  Yield: About 2 dozen
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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