Pinspired Appetizers: Taco Dip and Bacon & Chicken Pastry Pockets

featured, to eat, to make — By on June 27, 2012 at 8:53 am

I absolutely love appetizers. I wish every restaurant had a sampler, I could eat appetizers 3 meals a day! I tried these 2 recently, at 2 different times. The taco dip is very hearty and filling, it kind of filled me up.  The bacon and chicken pastries were very good, but using the puff pastry isn’t the easiest thing.

If you’re planning your 4th of July menu, you really need to add these!

Taco Dip

1/2 lb ground beef
1 can refried beans (I use fat-free)
1 packet taco seasoning
8 oz sour cream
2 cups shredded cheddar cheese

Preheat oven to 350.

In a skillet, brown the ground beef over medium heat, drain. Mix beans, cooked ground beef and taco seasoning. Spread bean mixture in the bottom of a 9×13-inch baking dish. Spread the sour cream on top of the beans and then top with cheese.

Bake at 350 for 25-30 minutes – until cheese is bubbly. Serve with Fritos.

Bacon and Chicken Pastry Pockets

1 box puff pastry (2 sheets)
1 8oz container Philadelphia Chive and Onion flavor Cream Cheese
1/2 C shredded mozzarella cheese
1 1/2 C cooked shredded chicken breast
1/3 C cooked crumbled bacon
3 Tbs finely chopped sun-dried tomatoes *I left this out and we didn’t miss them*
1 egg
1 Tbs water

Preheat oven to 400 degrees.

Warm cream cheese in the microwave for 20-30 seconds to soften.  Place in a mixing bowl with mozzarella cheese, chicken, bacon, and sun-dried tomatoes.  Stir to combine and set aside.

Defrost puff pastry sheets according to package directions.  Lightly dust a work surface with flour and roll one sheet at a time into a 12 x 12 inch square.  Cut 4, 3 inch strips each direction to make 16 squares, 3 x 3″ each.

Place about 2 teaspoons of cream cheese mixture onto each square.  With your finger, brush a dab of water around the edges of each square and fold over diagonally to make a triangle.  Press edges together and crimp with a fork to seal.

After stuffing and folding each pastry, place on a baking sheet.  Whisk egg and 1 tablespoon water together and brush over the top of each pastry.  Bake in preheated oven for 12-15 minutes or until puffed and golden brown.  Cool 10 minutes before serving.  Can also be served at room temperature.

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