1rollpre-made puff pastry dough (if frozen, then thawed)
TOMATO FILLING
1tablespoonolive oil
1clovegarlic chopped
¾cuphalved grape or cherry tomatoes
½teaspoonsalt
½teaspoonbasil
1teaspoonoregano
5leavesfresh basil leaves chopped
1-2pincheshot pepper flakes (optional)
CHEESE FILLING
¾cupfontina, gruyere or firm mozzarella shredded
¼cupfresh Parmesan cheese grated
Instructions
Pre-heat oven to 350F (180C). Line 1 or 2 cookie sheets with parchment paper.
TOMATO FILLING
In medium frying pan add the olive oil, garlic, tomatoes and spices, cook on low/medium heat until liquid has evaporated and tomatoes are well cooked.
PUTTING IT TOGETHER
Unroll the puff pastry dough. With a rolling pin, lightly roll over the pastry a couple of times. With a medium round cutter approximately 2½-3 inches (6-7 cm) (or large if you prefer), cut out the circles.
On one side of the circle place approximately 1 teaspoon of tomato filling, top with grated cheese and Parmesan cheese.
Fold the pastry over and seal the edges with a fork and lightly seal with wet fingers.
Place the crescents on the prepared cookie sheets. Brush lightly with milk and sprinkle with extra Parmesan cheese if desired, bake for approximately 20 minutes or until golden brown. Enjoy!
Notes
You can prepare the appetizers ahead of time. Freeze the unbaked crescents on a baking sheet, covered with plastic wrap. They will last for up to 1 month in the freezer. They can be baked straight from the freezer to the oven, they will probably need a couple of minutes extra for baking.Because puff pastry can become soggy it is probably best to eat them as soon as possible. Although if you do have leftovers be sure to refrigerate in an airtight container. They will keep for up 2-3 days in the fridge.