Slow Pokes -Escargot Wrapped in Puff Pastry

If you enjoy escargot, try this unique fusion by wrapping the snails in puff pastry and serving with garlic pesto.  They look elegant, melt in your mouth, and are very easy to assemble.  Even if you are not a fan of snails, try a variation mentioned below.

• 1 Package Escargot (I buy my snails on Amazon.com in the can...classy, I know!)
• 2 Sheets of Frozen Puff Pastry
• 3 Tablespoons of Butter
• 2 Tablespoons Fresh Parsley
• 3 Crushed Garlic Cloves
• 2 Tablespoons Italian Seasoning
• 2 Tablespoons Parmesan Cheese
• 1 Tsp Cracked Pepper

While your puff pastry defrosts for 30 minutes, heat butter in a skillet.   Prepare your chopped herbs and garlic, then add to the butter and cook for 3-4 minutes.  Add the drained can of snails, lower the heat, and simmer for a few minutes until the flavor has infused with the snails.  Once the pastry has defrosted, use a sharp knife to cut the pastry into small squares.  Place a snail and a bit of the garlic butter sauce in the center of each square.  Then pinch the both ends into a wrapped candy shape.  Bake for about 10 minutes or until golden brown.  Garnish with leftover butter sauce and sprinkle with Parmesan. 

You will usually have a little puff pastry leftover.  Almost anything is delicious in pastry...I love to stuff the extra with spinach, cheese, and sausage!  Try your hand at leftover fridge items, or something creative and zesty like smoked salmon and dilled cream cheese.  Cheddar and broccoli bits are a favorite of almost anyone, or stuff some mozzarella and bacon in the center.  There are endless possibilities, have fun!