Friday's Food Tip: Sun-Blessed Tomato Herb Puffs

These tasty Sun-Blessed Tomato Herb Puffs are easy to make, yet oh-so-flavorful. They're perfect as appetizers or for cocktail snacks during the holidays.




SUN-BLESSED TOMATO HERB PUFFS


1 box puff pastry

1 pkg. Sun-Blessed Tomato Herb Dip Mix

8 oz. cream cheese, softened


Combine the tomato herb dip mix with the softened cream cheese and put it in the refrigerator for about an hour to blend. After an hour, remove the cream cheese mixture from the refrigerator. Let it soften while you preheat the oven and prepare the pastry.


Preheat the oven to 400 degrees.

Thaw 2 sheets of puff pastry.

When thawed, place one sheet of pastry on a lightly floured boad. Use a rolling pin to roll the dough out until it's a 13-inch square. Spread 1/2 of the cream cheese mixture over the entire surface of one sheet of the puff pastry. Fold the sides of the pastry toward the center - so they go halfway to the middle. Fold them again, this time so the 2 folds meet exactly at the middle of the dough. Then fold one half over the other. Slice the dough into 3/8 inch slices and place them, cut side up, on a baking sheet lined with a silicone baking mat. Repeat this entire procedure with the 2nd sheet of puff pastry.

Place each baking sheet in the oven for 6 minutes. Remove from the oven and turn each pastry slice over. Return baking sheet to the oven and continue baking for an additional 6 to 8 minutes - until each slice of pastry is done and the edges have started to brown.