Pepper Cheese Cocktail Puffs
Prep and Bake Time 30 minutes
Makes about 20 appetizers
|1/2||package (17-1/4 ounces) frozen puff pastry dough, thawed|
|1||tablespoon Dijon mustard|
|1/2||cup (2 ounces) finely shredded Cheddar cheese|
|1||teaspoon cracked black pepper|
- Preheat oven to 400°F. Grease baking sheets.
- Roll out 1 sheet puff pastry dough on well floured surface to 14x10-inch 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 1-1/2-inch pieces. Place on prepared baking sheets. Beat egg and water in small bowl; brush onto appetizers.
- Bake appetizers 12 to 15 minutes or until puffed and deep golden brown. Remove from baking sheets to wire rack; cool.
Work quickly and efficiently when using puff pastry. The colder puff pastry is, the better it will puff in the hot oven. This recipe can be easily doubled.
|Serving Size:||3 puffs|
|Total Fat||19 g|
Check out more recipes for Cheese Appetizers