1 (17 1/4 oz) package frozen puff pastry (2 sheets)
1 (8 oz) package cream cheese, softened
1 cup Swiss cheese
4 ham slices, finely chopped
2 Tbsp dried, chopped chives or 3 Tbsp fresh
1 beaten egg
2 Tbsp Hidden Valley buttermilk ranch dressing powder
Preheat oven to 425 degrees
On a lightly floured surface unfold puff pastry. Cut each rectangle into 30 equal squares. Stretch each square to make 2-3 inch square. Place squares in greased mini muffin pans. Corners will hang over the edge.
Stir together cream cheese, Swiss cheese, ham, chives, egg, and ranch dressing powder until well blended. Spoon about one heaping teaspoon into each pastry cup. Bake for 15-18 minutes until golden brown.
Makes 5 dozen
3 comments:
Oh man! I really want some now!
These are stinking good, even cold for breakfast! But anything quiche-like is yummy.
I LOVE THESE! I made them for a party once and half of them didn't make it to the party because I ate so many of them myself. No self-control.
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