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Pastry Puffs/Goat Cheese & Spinach

Source of Recipe

Posted by JoyceS


Recipe Introduction

*For a milder flavor, substitute plain or herb cream cheese for goat cheese.

List of Ingredients

1 (12-ounce) package Bob Evans Original or Maple Links
30 to 40 fresh spinach leaves
1 (17 ¾-ounce) package frozen puff pastry sheets, thawed according to package directions
1/3 cup goat cheese*
3 tablespoons Dijon mustard


Recipe

Cook sausage in large skillet until browned. Drain on paper towels; let cool. Steam spinach; let cool. Preheat oven to 375F. Cut 1 pastry sheet evenly into 9 squares. Cut 5 additional squares from second sheet (remaining pastry may be refrozen for future use). Stretch or roll squares slightly to form rectangles. Line each rectangle with 2 or 3 spinach leaves, leaving ¼ inch on 1 short end to seal edges. Spread about 1 teaspoon goat cheese over spinach; spread ½ teaspoon mustard over goat cheese. Arrange sausage across short end and roll up pastry and filling, pressing to seal edges. Place on ungreased baking sheet, seam sides down. Bake 14 to 16 minutes or until golden. Cut each puff into halves or thirds. Refrigerate leftovers.

Makes 28 to 42 appetizers

Note: Pastry puffs may be made ahead and refrigerated overnight or frozen up to 1 month. Reheat in oven when ready to serve.