Velveeta/Salsa Puffs

by Kathleen Morrison

Servings: 18 pieces

INGREDIENTS

1 pkg. (17-1/4 oz., 2 sheets) puff pastry, defrosted but still cold
1 lg. egg, beaten with 1 tsp. water
4 oz. Velveeta cheese, diced into 1/2-inch cubes or smaller
1/4 cup medium hot salsa

INSTRUCTIONS

Preheat oven to 400°F. Line a baking sheet with parchment paper or spray with nonstick vegetable cooking spray. Unfold one of the pastry sheets (keep the second sheet cold and wrapped in plastic). Using a rolling pin, lightly roll out the first sheet to form an 11 x 11 inch square. Cut this square into three equal pieces vertically and horizontally, forming 9 small squares. Repeat with remaining pastry.

Working with one little square at a time, lightly brush the edges all around with the beaten egg mixture. Place a few cubes of the Velveeta in the center and top with about 1/2 tsp. of the salsa. Form the square into a puff by joining the four corners of the square and carefully pressing and folding the edges together. Turn the puff over and place seam-side down on the prepared baking sheet. Bake until puffy and golden in color, approximately 20 to 25 minutes. Let rest for five minutes before serving.

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Tagged: appetizers, puffs add tags

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