An easy puff pastry appetizer that uses Hormel canned chili. They are quick to whip up and have turned into my go-to appetizer for tailgate or football parties!
½CupShredded Cheese(Jack, Mozzarella & Cheddar bag mix)
To Top It Off
½CupSour Cream(Optional)
Instructions
Preheat your oven to 425 degrees F and take out your puff pastry dough.
Mix chili, vinegar, and scallions together in bowl and set aside. (Reserve 1-2 tablespoon of scallions to garnish.)
Prepare your puff pastry dough by opening puff pastry sheets and cutting each sheet into 12 equal squares. (Tip* Working with cold dough is easier than room temperature!)
Place a tablespoon of chili mixture onto the center of each square. Refreeze any extra dough for another time. You should get at least 18 bites (1 ½ sheets.)
Bake for 12-14 minutes or until pastry dough is golden brown.
You can choose to add the cheese and stick it back in the oven to melt the cheese OR you can just add the cheese and serve right away!
Then add a dollop of sour cream to each followed by chopped scallions for a better presentation!
Notes
Party Tips*Use a zip lock baggie to neatly squeeze sour cream on top of each bite.Prepare the filling a day ahead of time or freeze filling a few weeks in advance.If you are bringing these to a party, assemble and place on baking sheet (raw) covered in foil. Then ask the host of the party to pop in the oven when you get there! (no foil needed)Puff Pastry Pizza
