200g chopped ham ¾ cup grated cheddar cheese 2 teaspoons capers or 50 g sundried tomato, or both 90g Herb and Garlic cream cheese
400g thawed puff pastry 1 lightly beaten egg, you may wish to add some milk to brush the pocket before baking.
Directions: Preheat oven to 425 F and line baking tray with parchment paper. Combine all the ingredients in a bowl and mix. Roll out the dough, and cut about 5”rounds. Spoon a tablespoon of the filling into the center of each round, fold the pastry into a pocket and turn over in order for the fold to be at the bottom. Be sure to seal it properly. Place the pockets on the tray. Brush with the egg and bake for ±15 minutes, or until well browned and puffed.
½ cup margarine (you can use butter, but it’s rather rich) 1-2 tsp garlic (how much do you like garlic???) ½ cup creamy Italian salad dressing 1 loaf Italian bread 1-2 cups shredded Cheddar, mozzarella cheese (you decide how much) Dried or fresh chopped parsley
Mix butter/margarine, lots of garlic and salad dressing together. Place bread cut-side up in a baking sheet. Spread butter mixture over the bread. Top with shredded cheese and parsley. Bake, uncovered, at 375 degrees till the cheese melts and bubbly. Yumminess in overdrive