Submitted by Melissa Maxwell
1 (17 1/4-oz. ) package frozen puff pastry (2 sheets)
1 8 oz. package cream cheese
1 c. (4.0z) Swiss cheese
4 ham slices--finely chopped (about 1 1/2 cups)
2 T. dried chopped chives or 3 T. fresh*
1 beaten egg
2 T. Hidden Valley Original Buttermilk Ranch Dressing Poweder
Preheat oven to 425 degrees.
On a lightly floured surface unfold puff pastry. (For best results, bring to room temperature first.) Cut each triangle into 30 equal squares. Stretch each square to make 2-3 inch square. Place pastry squares in greased mini muffin pans. (Corners will hang over the edge.)
Stir together cream cheese, Swiss cheese, ham, chives, egg, and ranch dressing powder until well blended. Spoon about one heaping measuring teaspoon into each pastry cup. Bake for 15-18 minutes at 425 until golden brown.
Makes 5 dozen.
*I didn't have any chives and left them out for the batch I made for cooking club. If you liked them the way they were, just leave out the chives.