I came up with this recipe on the fly one night. Add a cup of soup and supper’s ready. The sweet-savory flavor combo makes it a good brunch choice, too.
—TERRI CRANDALL GARDNERVILLE, NV
START TO FINISH: 30 MIN. • MAKES: 8 SERVINGS
1 package (17.3 ounces) frozen puff pastry, thawed
1 /4 cup honey Dijon mustard
1 large egg, lightly beaten
8 slices deli ham
4 slices Muenster cheese, halved diagonally
1 medium red pear, very thinly sliced
1 small red onion, thinly sliced
1. Preheat oven to 400°. Unfold each sheet of puff pastry. Cut each into four squares. Spread 1 1 /2 teaspoons mustard over each square to within 1 /2 in. of edges. Brush egg over edges of pastry.
2. On one corner of each square, layer ham, cheese, pear and onion. Fold opposite corner over filling, forming a triangle; press edges with a fork to seal. Transfer to ungreased baking sheets. Brush tops with remaining egg.
3. Bake 10-14 minutes or until golden brown. Serve warm.
FREEZE OPTION Freeze cooled pockets in a freezer container, separating with waxed paper. To use, reheat pockets on a baking sheet in a preheated 400° oven until crisp and heated through.
PER SERVING 1 pocket: 403 cal., 21g fat ( 6g sat. fat ) , 43mg chol., 540mg sod., 43g carb. ( 6g sugars, 6g fiber ) , 12g pro.