Roasted Pepper Pastry Pockets Recipe

Free Recipe Roasted Pepper Pastry Pockets

Recipe Type: A Recipes

Recipe Preparation: bake

Cooking Ingredients for Roasted Pepper Pastry Pockets Recipe

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

Roasted Pepper Pastry Pockets Preparation

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 <ebburtis@ix.netcom.com> on Jan 12, 98

Cooking Temperature:

Recipe Serves: 32

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