Description
Golden puff pastry pockets filled with melted mozzarella, parmesan, and fresh tomatoes, creating a perfect blend of flaky texture and cheesy goodness.
Ingredients
Scale
- 1 package puff pastry sheets (2 sheets), thawed
- 2 cups mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 medium tomatoes, sliced thin
- 1 egg (for egg wash)
- Italian herbs blend
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Cut each pastry sheet into 6 equal squares.
- Layer cheese mixture and tomato slices on one half of each square.
- Fold empty half over filling, seal edges with fork.
- Brush with egg wash, sprinkle herbs.
- Bake 20-25 minutes until golden brown.
Notes
- Pat tomato slices dry to prevent soggy pastry
- Can be frozen before baking for up to 1 month
- Best served warm
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 320
- Sodium: 440mg
- Fat: 20g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 12g