Ingredients :
- 3 packages 6 sheets Pepperidge Puff Pastry, thawed but cold
- 1 pound lean ground beef
- 1/4 teaspoon black pepper
- 1/4 teaspoon seasoned salt, I used Krazy salt seasoning
- 5 button mushroons, cut in half and sliced
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 poblano pepper, chopped
- 1 jalapeno or cherry red pepper, chopped
- 1 cup shredded sharp cheddar cheese
- 1/4 cup italian four cheese blend, shredded
- 1/4 cup garlic and herb cream cheese
- 2 tablespoons fresh grated romano cheese
- 1 teaspoon Whorcestershire sauce
- 1 tablespoon yellow prepared mustard
- 2 tablespoons ketchup
- 2 green onions, thin sliced
- as needed garlic powder, cajun seasoning and shredded cheddar cheese
- TOPPING:
- 1 recipe Chipolte Ranch Dipping Sauce, found in my profile and search for serving
Method :
- Preheat oven to 400°F. Line baking sheets with parchment paper
- Brown ground beef, pepper and seasoning salt in a medium skillet until cooked through. Remove to a bowl. In the same skillet soften onion, mushroom, garlic and hot pepper until tender
- Add all remaining ingedients except dipping sauce, and toppings to bowl and combine well
- Using one puff pastry shet at a time , roll to thin out to 1/4 inch thickness and cut 6 sqares out of each sheet
- Place a heaping tablespoon of filling in each square
- Fold pastry over and press all edges closed with the tines of a fork
- Place on parchment lined baking sheets, brush with egg wash and sprinkle with garlic powder, shredded cheear and cajun seasoning toppings. Press fork tine to make tiny holes on top to vent.
- Bake 7ntil golden and puffed, about 20 to 23 minutes. Serve with Chipolte Ranch Dip
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