Side Pannel
Roasted Pepper Pastry Pockets
Roasted Pepper Pastry Pockets
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- 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
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 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.
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.
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