Puff Pastry Bites for B’s 40th

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)

1. Roll out puff pastry slightly into a square shape, then return to refrigerator to cool.
2. Sauté  the spinach and spices in olive oil.  Allow to cool.
3. 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.
4. Place a puff pastry square into each well of the muffin tin.  Place the muffin tine back into the fridge while preparing he filling.
5. Squeeze out excess water from the spinach and place spinach into mixing bowl.
6. Stir in about cream cheese and goat cheese (about 2 big tablespoons each)
7. Stir in walnuts and salt and pepper to taste.
8. Once the seasoning is to your liking, stir in the egg.
9. 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.
10. Spray the tops with a little nonstick cooking spray to help brown the top.
11. 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)

1. Roll out the puff pastry
2. Place hot dog at one of the puff pastry and roll to cover the entire surface of the hot dog.
3. Cut into 3/4 inch wide pieces
4. Place on parent lined baking sheet standing upright
5. Brush with egg and sprinkle sesame seeds
6. Bake at 425 till puffed and golden brown on the the top.