Roasted Pepper Pastry Pockets

Keep the ingredients on hand so you can make these pastry pockets at the last minute. Better yet, make them ahead, freeze, and reheat for unexpected guests.

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  • Makes: 16 servings
  • Prep: 30 mins
  • Cool: 5 mins
  • Bake: 20 mins 400°F

Roasted Pepper Pastry Pockets

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Directions

  1. For filling, in smal skillet cook onion and garlic in hot margarine or butter for 3 minutes or until onion is tender, stirring occasionally. Remove from heat. Stir in cream cheese, roasted red peppers, Parmesan cheese, and Italian seasoning. Set aside.
  2. Unfold pastry sheet on a lightly floured surface. Roll into a 10-inch square. Cut pastry sheet into sixteen 2-1/2-inch squares. Brush the edges of each pastry square with milk. Spoon about 1 tablespoon filling off-center on each pastry square. Fold each square in half over the filling, forming a rectangle. Seal edges by pressing with the tines of fork. Cut decorative slits in the top of each pastry. Brush with milk and sprinkle with the additional Parmesan cheese.
  3. Arrange pastries on an ungreased baking sheet. Bake in a 400 degree F. oven about 20 minutes or until golden. Remove from baking sheet; cool on wire racks for 5 minutes. Serve warm. Makes 16 appetizers.

From the Test Kitchen

Prepare and bake as above. Freeze baked pastries in self-sealing plastic bag up to 1 month. Reheat on a baking sheet in a 350 degree F. oven about 15 minutes or until hot.

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Nutrition Facts (Roasted Pepper Pastry Pockets)

  • Per serving:
  • 99 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 6 mg chol. ,
  • 116 mg sodium ,
  • 6 g carb. ,
  • 2 g pro.
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