SPINACH BITES
- 1/2 package of TJ’s frozen spinach
- dried mustard
- garlic powder
- onion powder
- ground nutmeg
- 1/4 c cream cheese
- medium handful walnuts, chopped
- 3 oz goat cheese
- 1 egg, beaten
- 1 box frozen puff pastry, thawed (Pepperidge Farms)
- Roll out puff pastry slightly into a square shape, then return to refrigerator to cool.
- Sauté the spinach and spices in olive oil. Allow to cool.
- While waiting for the spinach to cool, cut each sheet of puff pastry into 16 squares, about a third larger in width than the diameter of the wells of the muffin tin.
- Place a puff pastry square into each well of the muffin tin. Place the muffin tine back into the fridge while preparing he filling.
- Squeeze out excess water from the spinach and place spinach into mixing bowl.
- Stir in about cream cheese and goat cheese (about 2 big tablespoons each)
- Stir in walnuts and salt and pepper to taste.
- Once the seasoning is to your liking, stir in the egg.
- Spoon about 1 tsp of filling into each well. Fold the corners of the puff pastry over the top of the filling, making sure that there are vents.
- Spray the tops with a little nonstick cooking spray to help brown the top.
- Bake at 425 degrees until the puff pastry is golden brown.
PIGS IN A BLANKET
- TJs Beef hot dogs (1 package, 16 oz)
- 1 sheet puff pastry
- 1 egg beaten
- Sesame seeds (optional)
- Roll out the puff pastry
- Place hot dog at one of the puff pastry and roll to cover the entire surface of the hot dog.
- Cut into 3/4 inch wide pieces
- Place on parent lined baking sheet standing upright
- Brush with egg and sprinkle sesame seeds
- Bake at 425 till puffed and golden brown on the the top.