These pupu (appetizers) are quick and easy to make. It is amazing what elegant and delicious recipes are made from packaged crescent rolls. Twist’s can be made 2-3 days in advance. If they get soggy, they can be crisped in the oven. This recipe takes about 45 minutes to prepare and yields 30 - 40 twists.
Ingredients Needed:
- 3-4 packages crescent rolls
- 1 bunch fresh asparagus, preferably thin stalks
- 1 bunch green onions
- Small jar sun dried tomatoes in oil
- 8 ounce chunk mozzarella cheese
- 4 ounce package sliced pepperoni or ham
- 1 egg, used for egg wash
Start by boiling a large pot of water. Boil approximately 8 cups of water. Wash the asparagus and break off the ends at the part of the asparagus where the break is easy. That is usually 2-3 inches from the end. The idea is to break off any tough, stringy parts. Place all the asparagus in the boiling water for 5 minutes to blanch them. Blanching partially cooks the vegetable and softens them for better results in this recipe.
While the water is boiling you can open the crescent rolls. Unroll the crescent roll dough and place on a cutting board or a bake pan. Unroll them carefully and attach the center of the dough triangles so they are now squares of crescent dough.
Drain and cool asparagus spears before wrapping them in the crescent dough.
Use a pizza cutter to cut strips of dough about ¼ inch wide. These will be wrapped around the asparagus, green onions, cheese, and other ingredients.
Wrap strips of dough around and down the green onions, after cutting the roots off. Wrap in a candy cane method.
Wrap the dough around and down thin strips of mozzarella cheese with the dough strips. Lay these wrapped cheese twists ½ inch apart on ungreased baking sheet.
Braid three dough strips around slices of pepperoni. Try to intertwine as best as possible. Lay the pepperoni braids on the bake pan.
Use the same braid technique with the sun dried tomatoes. Intertwine dough strips with the sun dried tomatoes. This looks messy, but after they bake they look delicious.
You can experiment with other ingredients. You can wrap cooked chicken, cooked meats or anything you can create.
After all the twist’s are prepared, place them in a 415 degree oven for 10-15 minutes or until the pastry is lightly browned. I prepare the whole recipe before starting to bake them. I like to do be able to focus on the baking time so I do not burn the twists.
If the pastry gets soggy, you can reheat in the oven and re-crisp them.
Thanks for reading my column. Enjoy this recipe. Leave a comment and a rating. Don’t forget to bring a rib to a friend or neighbor and spread the Aloha spirit wherever you live.
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