>> Wednesday, January 28, 2009
Mushroom & Bacon Triangles
Thaw: 30 minutes
Prep: 25 minutes
Bake: 20 minutes
1 pkg. (17.3 oz.) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1 tbsp. water
2 slices bacon , diced
3 cups coarsely chopped mushrooms
2 green onions , sliced
2 cloves garlic , minced
1/2 tsp. dried thyme leaves , crushed OR tsp. chopped fresh thyme leaves
1/2 cup shredded Swiss cheese
1 pkg. (3 oz.) cream cheese , softened
THAW pastry sheets at room temperature 30 min. Preheat oven to 400°F. Mix egg and water.
COOK bacon in skillet until crisp. Pour off all but 1 tbsp. 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.
UNFOLD pastry sheets on lightly floured surface. Roll each sheet into a 12" square. Cut each into 16 (3") squares. Place 1 tbsp. mushroom mixture in center of each square. Brush edges of squares with egg mixture. Fold pastry over fillling to form triangles. Press edges to seal. Place 2" apart on baking sheet. Brush with egg mixture.
BAKE 20 min. or until golden. Makes 32 appetizers.