Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 6 tablespoons peanut butter
- 6 tablespoons jelly
- 6 teaspoons deli mustard
- 3 ounces sliced swiss cheese
- 6 ounces sliced deli turkey
- cooking spray
Instructions
- Unwrap the puff pastry, and stretch lightly with your fingers to widen and thin the pastry slightly. Cut the pastry into 12 equal rectangles.
- To fill the pastries, add just a small amount of filling on one half of each of the rectangles - 6 will have a mound of peanut butter and jelly, 6 will have a small amount of mustard, turkey, and cheese. Leave an edge around the filling, then fold each of the pastries in half to form a pocket, pressing to seal the edges. Spray the tops of the pastries with cooking spray.
- To bake, preheat the oven the 425F and bake for 20 minutes until the pastry is puffed and golden.
- To freeze, arrange the filled raw pastries on a baking sheet. Freeze for 30 minutes, then place in a bag and freeze until ready to use. Bake from frozen at 425F for 20-25 minutes until the pastry is puffed and golden.
- Enjoy!
- Prep Time: 15
- Cook Time: 20
Nutrition
- Serving Size: 6