| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Esslöffel | Chopped onion; finely chopped |
| 2 | Cloves Garlic finely minced |
| 1 Esslöffel | butter |
| 8 x ca. 30 g | Lowfat cream cheese |
| 7 1/2 x ca. 30 g | Roasted red peppers; jar, drain & chop |
| 4 Esslöffel | Grated Parmesan cheese; Kraft type |
| 2 Teelöffel | italien seasoning |
| 2 | Frozen puff pastry sheet; thawed |
| | milk |
| | parmesan |
|
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.
<ebburtis@ix. Netcom. Com> on Jan 12, 98
|
|
Anmerkungen zum Rezept:
keine |
