Pesto-Cheese Pastries

2 ounces cream cheese, softened

1 ounces parmesan cheese

2 tablespoons prepared basil pesto

½ package (17.3 ounces) frozen puff pastry sheets (1 sheet), thawed

2 ounces thinly sliced deli ham (about 6 slices)

Heat oven to 400 degrees. Line large sheet pan with parchment paper; set aside.

In a small mixing bowl, whisk cream cheese until smooth using stainless whisk. Grate parmesan cheese into batter bowl; add pesto and mix well.

To assemble pastries: Unfold pastry dough onto a clean work surface or cutting board. Lightly roll seams using to seal. Arrange ham over dough, overlapping if necessary. Spread cream cheese mixture over ham. Bring bottom edge of dough up to create a 1½-inch fold; bring edge up again make another 1½-inch fold. Repeat on opposite side. Fold dough in half, bringing folded edges together. Press dough lightly to seal.

Using a serrated knife, cut dough crosswise into 16, 1/4-inch-thick slices. Place slices cut-side up onto sheet pan. Bake 22-25 minutes or until golden brown. Serve warm.

Serves 16.

Cook's notes: Make sure when folding edges that you leave enough space in the center to fold in half. This recipe can be prepared up to 3 days in advance. Prepare recipe through folding, but do not bake. Place pastries on sheet pan; cover tightly with plastic wrap and freeze. Remove plastic wrap and bake as recipe directs.

Nutrition values per serving: 35 calories, 2.5 g fat (1.5 g saturated), 1 g carbohydrates, 0 fiber, 2 g protein, 5 mg cholesterol.

Chef Brian Clark, The Pampered Chef, Addison