Roasted pepper pastry pockets

32 Servings

Ingredients

Quantity Ingredient
4 tablespoons Chopped onion; finely chopped
2 Cloves garlic; finely minced
1 tablespoon Butter
8 ounces Lowfat cream cheese
7½ ounce Roasted red peppers; jar, drain & chop
4 tablespoons Grated Parmesan cheese; Kraft type
2 teaspoons Italian seasoning
2 Frozen puff pastry sheet; thawed
Milk
Parmesan cheese

Directions

For Filling: cook onion and garlic in hot butter in small skillet for 3 minutes or until onion is tender, stirring occasionally. Remove from heat.

Stir in cream cheese, roasted red peppers, parmesan cheese, and seasoning.

Set aside.

Unfold puff pastry on a lightly floured surface. Roll into a 10" square.

Cut each sheet into 16 2½" squares. Brush the edges of each pastry with milk. Spoon about 1 tbsp of filling onto the center of each square. Fold in half over the filling, forming a rectangle. Seal edges by pressing with tines of a fork. Cut decorative slits in the top of each pastry. Brush with milk and sprinkle with additional Parmesan cheese.

Arrange on an ungreased baking sheet. Bake at 400° about 20 minutes or until golden. Remove from baking sheet; cool on wire racks for 5 minutes.

Serve warm.

Make ahead directions: Freeze pastries in ziploc bags up to one month.

Reheat on baking sheet in 350° oven for 15 minutes or until hot.

Recipe by: BH&G Holiday Appetizers, 1997 Posted to TNT Recipes Digest, Vol 01, Nr 931 by Betsy Burtis <ebburtis@...> on Jan 12, 98

Related recipes