| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Appetizers | 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 <[email protected]> on Jan 12, 98
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