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Creamy Cheese Pockets
  • 1 cup shredded Italian Blend Cheeses (#170974)
  • 1/3 cup Pine Nuts, toasted and finely chopped (#361411)
  • 1 tsp. Dried Italian Seasoning, crushed (#450420)
  • 1 (17.3 oz) package frozen Puff Pastry Sheets (2 sheets), thawed 
  • 2 Tbsp. Butter, melted (#180140)
  1. Preheat oven to 400 degrees F.  In a medium bowl, combine cheese, pine nuts and Italian seasoning. 
  2. Unfold one pastry sheet on lightly floured surface.  Brush with butter.  Sprinkle evenly with cheese mixture.
  3. Unfold remaining pastry sheet and place atop cheese mixture.  Press edges lightly to seal.  Roll to a 14-inch square.
  4. Cut in half crosswise to make two 14×7-inch rectangles.  Cut each rectangle crosswise, into 7 x 1/2 – inch strips.  Press down on each strip gently; twist each strip two or three times.  Place on parchment lined baking strips.
  5. Bake 10 to 12 minutes or until lightly browned and crisp.  Serve warm or cool and serve at room temperature.  Serve same say as prepared.
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