Fluffy Herbed Appetizer Puffs Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• In a medium bowl, mix together Parmesan cheese, Romano cheese, mayonnaise, basil, oregano, green onions and garlic.
• Separate each unbaked biscuit vertically into 3 pieces. Spread 1 tablespoon cheese mixture on each piece.
• Arrange pieces in a single layer on baking sheet. Bake in the preheated oven 10 to 12 minutes, or until puffed and golden brown. Serve warm!

Steps:

• Let puff pastry stand at room temperature 40 minutes to thaw.
• Heat oven to 400°F. Unfold pastry on work surface. Using pastry brush, brush pesto evenly over all of pastry, including edges. Cut pastry into 16 squares; cut each square in half diagonally, making 32 triangles.
• Lightly spray 2 large cookie sheets with cooking spray. Gently arrange pastry wedges on cookie sheets. Sprinkle with cheese and nuts.
• Bake 5 minutes. Reduce oven temperature to 350°F. Bake 8 to 10 minutes, until edges are golden brown. Top wedges with basil. Serve warm.

Steps:

• In a small saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in puffs to allow steam to escape. When cool, split puffs open; remove tops and set aside. Discard soft dough from inside. , In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in the remaining filling ingredients. Just before serving, spoon filling into puffs; replace tops.

Steps:

• Heat oven to 425°F. Spray large cookie sheet with cooking spray.
• Heat water and butter to boiling in 3-quart saucepan over medium heat. Add flour, salt, rosemary and pepper all at once, stirring constantly 30 to 60 seconds or until mixture forms ball; remove from heat.
• Add eggs, 1 at a time, beating with electric mixer on medium speed until mixture is well blended. Drop dough by heaping teaspoonfuls about 2 inches apart onto cookie sheet. Bake 15 to 20 minutes or until golden brown. Cool 5 minutes.
• Gently press center of each puff with tip of spoon to make slight indentation. Sprinkle with cheese and nuts. Bake 2 to 4 minutes or until cheese is melted. Serve warm.

Steps:

• Thaw pastry sheets at room temperature for about 20 minutes before unfolding.
• Place each rectangle on lightly floured board and cut out about 2 1/2 inch rounds with biscuit cutter.
• Prick rounds with a fork and bake on an ungreased baking sheet at 350F for 18-20 minutes; cool.
• While the puffs are baking, beat together the cream cheese, herbs, seasoned salt and hot pepper sauce until well combined.
• When the pastry rounds are cool, slit through the middle but do not cut all the way through.
• Spread the inside of the pastries with the cream cheese mix and sprinkle with green pepper.
• Refrigerate until ready to serve.