This looks WAY more complicated than it actually is.  Just read the directions all the way to the end before you start to get the big picture.  I even do it with just cheese cubes (pepper jack is great).  They will freeze too.

Ingredients:

• 1 pkg (17 1/4 oz) frozen puff pastry sheets, thawed
• 1 recipe chili and cheese or caraway cheese filling
• 1 egg, beaten
• 2 Tab sesame or caraway seeds

Cheese and Chili Filling:

Mix:

• 6 oz cream cheese, room temperature
• 6 oz shredded sharp cheddar cheese (1 3/4 c)
• 1/3 c Diced green chillies, drained

Caraway cheese Filling:

Mix:

• 6 oz cream cheese
• 1/2 lb shredded Kuminost or Noekkelost cheese (2 c) (cheese with caraway seeds in it)

Directions:

1. Preheat oven 400°.
2. On a floured board, roll each pastry sheet into a 12″x15″ rectangle.
3. On half of each sheet, drop filling by the rounded teaspoon, making 3 rows of 5 dollops each, space about 3/4 ” apart and 1/2″ from the edge and center.
4. Brush egg on pastry between dollops and around edges.
5. Fold unfilled side of pastry over so the edges meet.
6. With a fork, prick several times on each filling mound.
7. Press firmly around each mound to seal well.  (I used the handle of a wooden spoon.)
8. With a ravioli cutter or knife, cut between mounds.
9. Repeat with other sheet.  (Or save other sheet in the freezer for another time.)
10. Place puffs, slightly apart on  ungreased 10×15 baking pans.
11. Cover and chill until cold, at least 30 minutes or over night.
12. Brush each puff with egg and sprinkle with sesame or caraway seed.
13. Bake, covered until golden , 15-20 minutes.
14. Serve hot or cold.

Serves:  Each sheet makes 15 little puffs.

Source:  Sunset Magazine