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The holidays are coming, and with them an endless stream of parties (sigh). Whether you're hosting or attending, store-bought puff pastry is going to be your secret weapon this season. We've whipped up seven savory puff pastry appetizer recipes, all of which use pre-made dough as a base. So stock up at the store, and then get cooking.

Italian
Photo: Liz Andrew/Styling: Erin McDowell

Italian Pinwheels

Roll out the puff pastry a little to flatten it. Spread ⅓ cup tomato paste all over the puff pastry. Layer 4 ounces sliced soppressata on top of the tomato paste, overlapping each piece a little. Sprinkle ½ cup grated pecorino cheese evenly over the entire surface. Starting with the side closest to you, roll the whole thing into a tight roll. Slice the roll into ½-inch-thick pieces. Transfer to a parchment-lined baking sheet and bake at 400°F until golden brown, 11 to 13 minutes.

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Photo: Liz Andrew/Styling: Erin McDowell

Roasted Garlic and Pesto Strips

Cut the top quarter off a head of garlic and discard. Place the head of garlic on a small piece of tinfoil. Drizzle 2 teaspoons olive oil over the garlic, then enclose it in the tinfoil. Roast in a 400°F oven until golden, 20 to 25 minutes. Squeeze the cloves out of the roasted head. Roll out the puff pastry a little to flatten it and then transfer it to a parchment-lined baking sheet. Spread the roasted garlic all over the puff pastry. Spread ⅓ cup store-bought pesto on top of the garlic, all the way to the edges of the pastry. Using a pizza cutter, cut the dough into ½-inch-thick strips, leaving them connected in the center. Twist each strip 3 or 4 times. Bake at 375°F until the pastry is golden brown, 20 to 22 minutes.

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Photo: Liz Andrew/Styling: Erin McDowell

French Onion Cups

In a large sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add 2 sliced sweet onions and sauté until tender and caramelized, 25 to 30 minutes. Season the onions with salt, pepper and 1 tablespoon chopped fresh thyme. Add ½ cup beef broth and bring the mixture to a simmer. Simmer until the liquid has reduced almost entirely. Stir in 3 tablespoons heavy cream. Roll out the puff pastry a little to flatten it. Cut the pastry into 2½-inch squares and then press a square into each of the cups of a lightly greased muffin pan. Place 2 tablespoons of the onion filling into each cup and then top with 1 tablespoon grated Gruyère cheese. Bake at 375°F until golden brown, 20 to 22 minutes.

Artichoke1
Photo: Liz Andrew/Styling: Erin McDowell

Spinach Artichoke Squares

In a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add 4 chopped scallions and 1 clove minced garlic; cook until fragrant, 1 minute. Add 2 cups roughly chopped artichoke hearts and 12 ounces fresh spinach; cook until the spinach wilts, 2 to 3 minutes. Stir in 8 ounces cream cheese. Roll out the puff pastry a little to flatten it. Cut the pastry into 2½-inch squares. Scoop 2 tablespoons of the filling onto the center of each square and then fold in the edges of the puff pastry. Top each square with 1 tablespoon grated Parmesan cheese. Transfer to a parchment-lined baking sheet and bake at 400°F until golden brown, 15 to 17 minutes.

Goatcheese
Photo: Liz Andrew/Styling: Erin McDowell

Goat Cheese and Honey Bites

Roll out the puff pastry a little to flatten it. Using a 2-inch circle cookie cutter (or the rim of a small glass), cut rounds out of the dough. Transfer the pastry rounds to a parchment-lined baking sheet and then gently press your thumb into the center of each one. Place a 1-tablespoon ball of goat cheese in the indentation of each round. Bake at 400°F until the pastry is golden brown, 8 to 10 minutes. When the baking sheet comes out of the oven, drizzle each piece with ½ teaspoon honey and garnish with a pinch of chopped fresh thyme.

CheeseStraw
Erin McDowell

Bacon Cheese Straws

On a clean surface, sprinkle ¼ cup Parmesan cheese evenly in a square. Place 1 sheet of puff pastry on top, then sprinkle the dough with another ¼ cup cheese. Use a rolling pin to roll the sheets slightly (from about ¼-inch thick to about ⅛-inch thick). Using a pizza cutter, cut the puff pastry into long, ½-inch-wide strips. Place a piece of raw bacon on top of each dough strip and press lightly. Hold the dough at both ends and twist it. Repeat with remaining dough strips. Place the twists on a parchment-lined baking sheet and bake at 425°F until golden brown, 12 to 15 minutes.

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Brie
Erin McDowell

Cranberry Brie Pops

Roll out 2 sheets of puff pastry a little to flatten them. Use a pizza cutter to cut each sheet into 9 even squares. Place half the squares on a parchment-lined baking sheet. Place 2 tablespoons cranberry jam in the center of each square and then top each with 2 tablespoons Brie. Push a cookie-pop or ice-pop stick into each piece of Brie. Brush water around the edges of the pastry and then top each square with another square of pastry. Use a fork to crimp the edges all the way around to seal the squares. Brush each with a little egg wash and then sprinkle with flaky salt. Bake at 400°F until golden brown, 12 to 15 minutes.

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