Roasted Pepper Pastry Pockets

Categories: Appetizers

Serves: 32 Servings

Ingredients:

4 tb Chopped onion; finely
-chopped
2 Cloves garlic; finely minced
1 tb Butter
8 oz Lowfat cream cheese
7 1/2 oz Roasted red peppers; jar,
-drain & chop
4 tb Grated Parmesan cheese;
-Kraft type
2 ts Italian seasoning
2 Frozen puff pastry sheet;
-thawed
Milk
Parmesan cheese

Instructions:
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 2 1/2" 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
on Jan 12, 98

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