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!