Roasted Red Pepper & Basil Puffs
When you are looking for an appetizer recipe that will be crowned the best party food of the night, these Roasted Red Pepper & Basil Puffs are just what you are looking for. With a cheesy center and a soft pastry-like outside, each bite is absolutely awesome. Impress your guests with this wonderful appetizer recipe and be the king of the party.
Serves24
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped (about 1/2 cup)
- 1 clove garlic, minced
- 1 jar (12 ounces) roasted red peppers, drained and chopped
- 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves, crushed
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup toasted pine nuts
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 1 egg, beaten
Instructions
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Heat the oven to 375 degrees F. Lightly grease 24 (2 1/2-inch) muffin-pan cups.
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Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and garlic and cook until the onion is tender, stirring occasionally.
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Stir in the peppers and basil and cook for 2 minutes. Remove the skillet from the heat. Stir in the cheese and pine nuts.
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Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut into 12 (3-inch) squares.
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Repeat with the remaining pastry sheet, making 24 pastry squares in all.
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Spoon about 1 1/2 tablespoons pepper mixture in the center of each square. Brush the edges of the squares with the egg.
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Fold the corners to the center over the filling, twist tightly to seal and fan out the corners. Place the filled pastries into the muffin-pan cups. Brush the pastries with the egg.
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Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool in the pans on wire racks for 10 minutes.