Puffy Cheese Appetizers Recipe
Ingredients
| Patty package | 1 , frozen | |
| 1 egg, lightly beaten | ||
| Sesame seed | 1 Tablespoon | |
| Butter/Margarine | 1 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Salt | 1/2 Teaspoon | |
| Dash each cayenne and ground allspice | ||
| Shredded cheese | 2 Cup (16 tbs) | |
Directions
Allow patty shells to thaw just until pliable (about 30 minutes).
On a lightly floured board, arrange 2 rows of 3 shells each so shells all overlap slightly.
Roll and pat into a rectangle about 10 by 15 inches.
Carefully transfer to a 10 by 15-inch shallow-rimmed baking pan; prick bottom with a fork.
Brush egg over surface and sprinkle with sesame seed.
Bake, uncovered, in a 450° oven for 15 minutes.
Meanwhile melt butter in a small pan over medium heat; add onion and cook until limp.
Add parsley, salt, cayenne, and allspice; cook for 1 minute.
Remove from heat and stir in cheese.
Remove pastry from oven and spoon cheese mixture to within 1/2 inch of edges.
Return to oven and bake, uncovered, until cheese is melted and pastry is well browned (about 5 minutes).
Cut into 2-inch squares and serve hot.
On a lightly floured board, arrange 2 rows of 3 shells each so shells all overlap slightly.
Roll and pat into a rectangle about 10 by 15 inches.
Carefully transfer to a 10 by 15-inch shallow-rimmed baking pan; prick bottom with a fork.
Brush egg over surface and sprinkle with sesame seed.
Bake, uncovered, in a 450° oven for 15 minutes.
Meanwhile melt butter in a small pan over medium heat; add onion and cook until limp.
Add parsley, salt, cayenne, and allspice; cook for 1 minute.
Remove from heat and stir in cheese.
Remove pastry from oven and spoon cheese mixture to within 1/2 inch of edges.
Return to oven and bake, uncovered, until cheese is melted and pastry is well browned (about 5 minutes).
Cut into 2-inch squares and serve hot.
Chef
