Recipe - Roasted Pepper Pastry Pockets

4 tablespoon Chopped onion; finely
chopped
2 Cloves garlic; finely minced
1 tablespoon Butter
8 ounce Lowfat cream cheese
7 One half ounce Roasted red peppers; jar,
drain & chop
4 tablespoon Grated Parmesan cheese;
Kraft type
2 teaspoon Italian seasoning
2 Frozen puff pastry sheet;
thawed
Milk
Parmesan cheese

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