Recipe courtesy of Emeril Lagasse
Total:
50 min
Prep:
15 min
Cook:
35 min
Yield:
10 servings

Ingredients

  • 1 pound roasted pork shoulder, shredded
  • 6 ounces prosciutto, small diced
  • 1 tablespoon chopped garlic
  • 1 egg
  • 12 ounces ricotta cheese
  • 4 ounces grated Parmigiano-Reggiano cheese
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon finely chopped fresh parsley leaves
  • 2 sheets of puff pastry
  • 1 egg, beaten

Directions

Preheat the oven to 375 degrees F. In a mixing bowl, combine the pork, prosciutto, garlic, egg, and cheeses. Mix well. Season with salt and pepper. Spread 1/2 the filling over each sheet of puff pastry, leaving a 1/2-inch border. Fold the side edges in 1-inch. Roll the pastry tightly, lengthwise, like a jelly roll. Place the pastry seam side down on a parchment lined baking sheet. Brush the pastry with the egg wash. Place in the oven and bake until golden brown, about 20 to 25 minutes. Remove from the oven and cool before slicing. Slice the pastry into individual 1 inch pi

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