Dinner party for four here. Casual menu: Larry made his Excellent Pizza. I was excited for dessert, Butterscotch Pudding. But while shopping for ingredients, it struck me… I hadn’t planned an appetizer.
Wracking my brain (well, not wracking, but thinking harder than normal while shopping), my sis-in-law’s recent pool party snacks struck me as do-able. Hers were baked tidbits of filo triangles filled with sautéed mushrooms and gruyere cheese, gone in a flash. So, I had my inspiration but not my memory — ended up buying Pepperidge Farm puffed pastry dough. Then at home, the cheese on hand was goat, but a jar of pesto in the fridge door pulled it all together.
For the four of us, I used half the box of dough to create nine flaky two-bite pastries, just enuf to tide us over ‘til pizza. And of course, PUDDING!
Mini Basil and Goat Cheese Turnovers
1/2 package frozen puffed pastry dough
1/3 cup pesto
1/3 cup goat cheese
1 egg, beaten
Preheat oven to 400 degrees F. Thaw as much dough as you need on kitchen counter – for four people, I used half the box which was three rectangles. When thawed, cut into squares (each rectangle made three squares). Spray a cookie sheet with non-stick spray. In the center of each dough square, spread a about 1/2 tsp. pesto and place a marble-sized chunk of goat cheese. Fold over once into a triangle and pinch edges closed. Brush with beaten egg. Bake for 15 minutes, or until puffed and golden brown. Makes 9.