Monday, December 6, 2010
These are the easiest and tastiest appetizers ever. I always have the ingredients on hand so I can make them at the last minute.
1 jar 8 oz pimento stuffed green olives (about 30 olives)
6 oz PHILADELPHIA Garden Vegetable Cream Cheese, softened
1 sheet Puff Pastry, thawed and cut into 2.5" squares
1. Preheat oven to 400º
2. Place 1 tsp of cream cheese in center of puff pastry square; top with a green olive
3. Fold to make a ball and place on a greased baking sheet; continue with remainder of olives.
4. Bake 15 minutes or until brown and flaky.