Yield & Timing
- Yield: 20 servings
- Total time: 35 minutes
- Preparation: 20 minutes
- Cooking: 15 minutes
Ingredients
- 1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
- 1 egg
- 1 tablespoon water
- 1 cup shredded Cheddar cheese (about 4 ounces)
- 1/4 cup Pace Chunky Salsa
- 5 pitted ripe olives, quartered (optional)
- Chili powder
Instructions
- Preheat the oven to 400F. In a small bowl, beat the egg and water together using a fork or whisk. In another bowl, mix the cheddar cheese and salsa until combined.
- Unroll the thawed pastry sheet on a lightly floured surface and roll it out to form a 15 by 12-inch rectangle. Cut this rectangle into 20 squares, each about 3 inches wide. Place roughly 1 tablespoon of the cheese-salsa mixture in the center of each square. Optionally, add one piece of olive on top of the cheese mixture.
- Brush the edges of each square with the egg wash. Fold the pastry over the filling diagonally to create triangles, then press the edges firmly with a fork to seal them shut. Arrange the filled triangles on baking sheets. Brush their tops with the remaining egg mixture and lightly sprinkle with chili powder.
- Bake for 15 minutes or until the pastries turn golden brown. Once baked, remove from the oven and transfer the bites onto wire racks to cool for about 10 minutes before serving.
