So easy you can make it at the drop of a hat. The combinations for this are endless. Family favorites include: mozzarella with pepperoni and pizza sauce,  jack cheese with green chilies, Jarlsberg and bay shrimp with Dijon mustard, and brie with sun-dried tomatoes and pesto.  If you can get the restaurant size puff pastry this makes a REALLY impressive hors d’oeuvre.

Ingredients:

• 17 ounces Frozen Puff Pastry, defrosted
• 1 cup Havarti Cheese, grated
• 1 tablespoon Fresh Dill Weed, chopped
• Dijon mustard

Directions:

1. Defrost puff pastry in the refrigerator over night.
2. Preheat oven to 400°.
3. Place a sheet of pastry on a rimless baking sheet.
4. Brush with a thin spread of mustard.
5. Sprinkle with cheese and dill, leaving a 1/2 inch border.
6. Moisten the edge of sheet with water.
7. Place second sheet on top.
8. Seal edges with the tines of a fork.
9. Pierce top sheet of pastry with a fork.
10. Return to the refrigerator for half an hour – it puffs up more.
11. Bake approximately 15 – 20 minutes, until puffed and golden brown.
12. Slide onto cutting/serving board.
13. Let rest 5 minutes before cutting into small squares and serving.

Serves: 12 or so.

Note:  Freezes well uncooked.  We always have one in the freezer “just in case”!

Source:  The Hobbit Restaurant, Orange, CA