1 pkg. frozen puff pastry sheets, thawed (17 oz)
1 can chili without beans (15 oz)
1/2 (8 oz pkg.) cream cheese, softened
1/2 cup (2 oz) finely shredded sharp cheddar cheese
Sliced green onions, optional
Preheat oven to 400°.
Roll each sheet of puff pastry into 18 x 9″ rectangle on lightly floured surface. Cut each rectangle into 18 (3″) squares. Press dough into 36 mini muffin cups. Bake 10 minutes.
Combine chili and cream cheese in medium bowl until smooth. Fill each pastry shell with 2 teaspoons chili mixture, pressing down centers of pastry to fill, if needed. sprinkle evenly with cheese. Bake another 5 to 7 minutes or until cheese is melted and edges of pastry are golden brown. Let stand in pans 5 minutes.
Remove form pan. Garnish with onions.
Makes 36 puffs.
Note: Use a pizza cutter to easily cut puff pastry sheets.