THE WORKBOOK
GOOD HOUSEKEEPING
DECK THE PEEPS CONTEST(page 65)No purchase necessary to enter or win. Sponsored by Hearst
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PECORINO-EVERYTHING
SPICE STRAWS Q M V
Active 20 min. | Total 35 min.Heat oven to 400°F. On lightly floured
surface, unfold and roll 1 sheet puff pastry
(thawed) to 11- by 16-in. rectangle. Brush
with beaten egg and sprinkle with 2 oz
grated Pecorino Romano cheese, then
with 21⁄2 Tbsp everything seasoning,
lightly pressing to adhere. Cut dough
in half lengthwise, then crosswise, into
sixteen 1⁄2-in.-wide strips. Twist each strip
into a spiral and transfer to parchment-
lined baking sheets, spacing 1 in. apart.
Press ends of strips onto parchment to
prevent unraveling during baking. Bake in
batches, rotating sheets halfway through,
until golden brown, 10 to 12 min. Let cool
completely on sheets on wire racks
before serving or storing. Store in airtight
container at room temp up to 3 days.
MAKES 16 About 85 cal, 5 g fat (2.5 g sat),
3 g pro, 125 mg sodium, 8 g carb, 1 g fiberJAMMY BRIE CUPS Q V
Active 15 min. | Total 30 min.Heat oven to 400°F. Unfold and cut
1 sheet puff pastry (thawed) into
24 squares (about 11⁄2 in. each) and press
into mini muffin pan. Cut 3 oz Brie into
24 cubes. Add 1 to each pastry cup and
top with 1⁄2 tsp favorite jam and a couple
of fresh thyme leaves. Bake, rotating
sheets halfway through, until golden
brown, 15 to 18 min. Remove from pans
and let cool on wire rack.
MAKES 24 About 60 cal, 3.5 g fat (2 g sat),
1.5 g pro, 60 mg sodium, 7.5 g carb, 0 g fiberPROSCIUTTO AND MUSTARD
PINWHEELS QActive 15 min. | Total 30 min.Heat oven to 400°F. On lightly
floured surface, unfold and roll 1 sheet
puff pastry (thawed) to 11- by 16-in.
rectangle. Spread 3 Tbsp Dijon mustard
on top, then top with 3 oz thinly sliced
prosciutto and sprinkle with 1⁄2 tsp
freshly cracked pepper. Starting with
one of the short sides, roll into a log.
Slice into 1⁄2-in. wheels and transfer to
parchment-lined baking sheets, spacing
at least 1 in. apart. Bake, rotating sheets
halfway through, until golden brown,
15 to 18 min. Let cool completely on
sheets on wire racks before serving.
MAKES 22 About 55 cal, 3.5 g fat (1.5 g sat),
2 g pro, 175 mg sodium, 6 g carb, 0 g fiberM
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WHAT’S BETTER
THAN A HIGH FIBER
BREAKFAST?
A TASTY, HIGH FIBER
BREAKFAST
WITH RAISINS.