Ingredients
2 sheets puff pastry thawed and cut into 6 pieces each
1 can petite diced tomatoes or chopped up fresh ones
bacon pieces
shredded cheddar cheese
shredded mozzarella cheese
2 Tbsp of sour cream and mayo mixed together
egg white
Preparation
Place in the middle of each of the 12 pieces of puff pastry, a spoon of tomatoes, sour cream and mayo mixture, bacon and cheese, paint the edges of the puff pastry with the egg white (I add a little water to my egg white to thin it out). Pull up the two short ends to the middle and pinch them together then pinch the sides down to seal it. Paint the outside with egg white. Bake at 425 until golden brown. About 20 minutes. They will pop open a little during baking when they start to puff. Serve hot out of the oven.
