Skip to content
Please enter a valid ZIP code
More showtimes

Sandra Lee's Thanksgiving Appetizers!


November 17, 2016


6 tablespoons grated Parmesan cheese
½ box (17.3 oz.) frozen puff pastry sheet – thawed, cold
1 egg, lightly beaten
¼ cup shredded Italian cheese blend
1 teaspoon paprika

Sprinkle work surface with 1 tablespoon grated Parmesan cheese. Unfold the puff pastry sheet and remove parchment paper. Save the paper and set aside you’ll need it later. Place the dough on the Parmesan cheese.

In a medium bowl, combine 2 tablespoons Parmesan cheese, Italian cheese blend, and paprika. Sprinkle over surface of puff pastry sheet. Lightly press cheese into pastry.

Fold top and bottom edges of the puff pastry to the center. Next, fold the puff pastry in half from left to right. Now, fold in-half top to bottom. Wrap the palmier roll in the reserved piece of parchment paper. Place in freezer for about 20 to 30 minutes until firm.
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.

Remove the palmier roll from the freezer and slice into 1/4-inch thick slices. Place slice onto prepared baking sheets, two inches apart. Sprinkle the remaining Parmesan cheese and over each of the palmier slices.

Bake in preheated oven for 20 minutes. Serve warm or at room temperature.

Serving Ideas:

Basil Palmiers – Omit egg wash, Italian cheese blend, and paprika. Add premade pesto that has been well drained, to parmesan cheese. Spread on pastry and follow instructions.

Tapenade Palmiers – Omit egg wash, Italian cheese blend, and paprika. Add premade tapenade that has been well drained, to parmesan cheese. Spread on pastry and follow instructions.

Serving Size: 12

Prosciutto and Gorgonzola Figs

4 large fresh figs, quartered through the stem
4 teaspoons Gorgonzola cheese
3 ounces sliced prosciutto
3 tablespoons honey
¼ teaspoon pumpkin pie spice

Position a rack in top third of oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Cut a small hole in the center of the flesh of each piece of fig. Fill each hole with ¼ teaspoon Gorgonzola.

Tear a prosciutto slice in half. Wrap one half diagonally around the fig, starting from the top. Tuck underneath at the ends. Repeat until all figs are wrapped, securing prosciutto with toothpicks if necessary.

Place wrapped figs on baking sheet, evenly spaced. In a small bowl, combine honey and pumpkin pie spice. Drizzle spiced honey evenly over figs. Roast figs for 8 to 10 minutes. Remove and serve hot.

Makes 8 servings

Sour Cream and Cheddar Potato Bites
8 medium red potatoes
1/3 cup sour cream
1 tablespoon butter, melted
1/3 cup minced scallions, plus more
1/3 cup finely shredded Cheddar Paprika

Preheat oven to 375 degrees

In a heavy-bottomed pot, cover potatoes with salted water. Bring to a boil; cook for 15 to 20 minutes, or until tender. Drain. When cool enough to handle, cut a thin slice from both ends of each potato, then cut potatoes in half through the equator. Carefully scoop out potato into a medium bowl, leaving about 1/8 inch of shells intact.

Add sour cream, butter, scallion, and Cheddar to potato and mash until smooth. Using a pastry bag with a large star tip (or zip-top bag with corner cut) pipe potato mixture into shells. Place shells on a baking sheet.

Bake for 20 to 25 minutes, until heated through. Sprinkle with extra minced scallions and paprika.

Makes 16 potatoes



We use cookies to improve your experience with our website. By browsing our site, you are agreeing to the use of cookies. For more information about how we use cookies, please review our Privacy Policy and Cookie Policy.