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Pepperoni & Basil Puffs

1 sheet puff pastery
1 or 2 tomatoes, sliced
1/2 c. shredded parmesan
Pepperoni slices (2 per appetizer)
Fresh basil, chopped
1 egg yolk mixed with 1 teaspoon water
Salt and fresh cracked pepper

Preheat your oven to 350 degrees F.

Roll out cold puff patery and transfer onto a baking sheet lined with parchmant paper. Cut 9 squares 3” inch each. On each square, arrange a tomato slice, top with 2 pepperoni slices, parmesan, salt, pepper and chopped basil. Fold to opposite corners of each square to form little boats. Brush each pastery with the egg yolk, then refrigerate for 10-15 minutes. Bake for 15-20 minutes until cheese is melted and pasteries are puffed and golden. Serve immediately, enjoy.

Recipe was posted in the Nov-Dec 19 issue of The Ohio Country Register.

Recipe published in the November 19 issue of The Ohio Country Register.



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