Roasted Pepper Pastry Pockets
- 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.
- 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.
- 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.
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.