| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Super, Bowl |
20 |
Servings |
INGREDIENTS
| 1/2 |
pk |
(17 1/4-ounce size) Pepperidge Farm(r) Frozen Puff Pastry Sheets (1 sheet) |
| 1 |
|
Egg; beaten |
| 1 |
tb |
Water |
| 1 |
c |
Shredded cheddar cheese; (4 ounces) |
| 1/4 |
c |
Salsa |
| 5 |
|
Ripe olives; cut into quarters, (optional) |
|
|
Chili powder |
INSTRUCTIONS
1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400ºF.
Mix egg and water and set aside. Mix cheese and salsa and set aide.
2. Unfold pastry on lightly floured surface. Roll into 15- by 12-inch
rectangle. Cut into 20 (3-inch) squares. Place about 1 tablespoon cheese
mixture in center of each square. Top with olive piece. Brush edges of
squares with egg mixture. Fold squares to form triangles. Seal edges with
fork. Place 2 inches apart on baking sheet. Brush with egg mixture and
sprinkle with chili powder.
3. Bake 15 minutes or until golden. Serve warm or at room temperature.
Prep Time: 15 Min. Thaw Time: 30 Min. Cook Time: 15 Min.
Posted to brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan
20, 1998
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