Mushroom and Bacon Triangles
Laura
ingredients
- 1 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
- 1 egg
- 1 tablespoon water
- 2 slices bacon, diced
- 2 1/2 cups coarsely chopped mushrooms
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme leaves, crushed
- 1/2 cup shredded Swiss cheese
- 1 (3 ounce) package cream cheese, softened
directions
- 1
1. Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400 degrees F. Mix egg and water.
- 2
2. Cook bacon in skillet until crisp. Pour off all but 1 tablespoon drippings. Add mushrooms, onions, garlic and thyme and cook until mushrooms are tender and liquid evaporates. Remove from heat. Stir in Swiss cheese and cream cheese.
- 3
3. Unfold pastry sheets on lightly floured surface. Roll each sheet into a 12-inch square. Cut each into 16 (3-inch) squares. Place 1 tablespoon mushroom mixture in center of each square. Brush edges of squares with egg mixture. Fold pastry over filling to form triangles. Press edges to seal. Place 2 inches apart on baking sheet. Brush with egg mixture.
- 4
4. Bake 20 minutes or until golden. Makes 32 appetizers.
Source: Laura
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