Pepper cheese cocktail puffs
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pack | ( 17 1/4 oz.) frozen puff pastry, thawed |
| 1 | tablespoon | Dijon mustard |
| ½ | cup | (2 oz.) finely shredded Cheddar cheese |
| 1 | teaspoon | Cracked black pepper |
| 1 | Egg | |
| 1 | tablespoon | Water |
Directions
Preheat oven to 400F. Grease baking sheets.
Rollout 1 sheet puff pastry dough on well floured surface to 14x10 rectangle. Spread half of dough (from 10 inch side) with mustard. Sprinkle with cheese and pepper. Fold dough over filling; roll gently to seal edges.
Cut lengthwise into 3 strips; cut each strip diagonally into 1½ inch pieces. Place on prepared baking sheets. Beat egg and water in a small bowl; brush on appetizers.
Bake appetizers 12 to 15 minutes or until puffed and deep golden brown.
Remove from baking sheet to wire rack to cool. Tip: Work quickly and efficiently when using puff pastry. The colder puff pastry is, the better it will puff in the hot oven. Also, this recipe can be easily doubled. Prep and Cook Time: 30 minutes. Yield: about 20 appetizers Typed in MMFormat by cjhartlin@... Source: Spice It Up! Nov. 99 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 4, 1999