Mini-Calzones By chef imtiaz

Spinach and Feta Mini-Calzones

Ingredients

1 sheet Pepperidge Farm® Puff Pastry
1 tablespoon olive oil
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup crumbled feta cheese (plain or flavored)
1/4 teaspoon ground black pepper

Directions

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F.Heat oil in skillet. Add onion and cook until tender. Add spinach and cook 3 minutes. Stir in feta cheese and pepper. Let cool. Unfold pastry sheet on lightly floured surface. Roll into a 12 inch square. Cut pastry into 4 (3x12-inch) strips and cut each strip into 4 (3 inch) squares. Brush edges of squares with water. Place about 1 tablespoon spinach mixture in center of each square. Fold pastry over filling for form triangles. Press edges to seal. Place pastries on baking sheet.

Directions

Bake 15 minutes or until golden.
He

at oil in skillet. Add onion and cook until tender. Add spinach and cook 3 minutes. Stir in feta cheese and pepper. Let cool. Unfold pastry sheet on lightly floured surface. Roll into a 12 inch square. Cut pastry into 4 (3x12-inch) strips and cut each strip into 4 (3 inch) squares. Brush edges of squares with water. Place about 1 tablespoon spinach mixture in center of each square. Fold pastry over filling for form triangles. Press edges to seal. Place pastries on baking sheet.
Bake 15 minutes or until golden.
Bake 15 minutes or until golden.