Cheese Puffs Liz Coz
1 pkg. of Pepperidge Farm Puff Party Sheets (2 sheets per pkg.)
1 ½ lbs. Mild Brick Cheese 2 eggs
Thaw puff sheets while you grate cheese and then mix the 2 eggs thoroughly with the grated cheese. Set aside while you take one sheet of puff pastry and cut down through sheets twice (2x) even in size, vertically; then cut horizontally three (3x), also even, which gives you 12 squares. Roll each square out just a tiny bit, then put one heaping tsp. full of mixture on one half of the square. Fold square over, crimping the edges together with a fork. Continue in same way with the 2nd sheet. When you have the 24 squares made, put in the freezer for at least one hour to firm up (really better to freeze them as they will puff better) before baking. When firm/frozen spray baking sheet with Pam and bake for 20 minutes at 350°. They will keep nicely in the freezer until ready to use.