by micki barzilay
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micki barzilay's Notes:
4 cups Fire Roasted Peppers Ask a question about this ingredient
8 ounces Crumbled Feta Ask a question about this ingredient
2 Maui, Vidalia, or Sweet Onion Ask a question about this ingredient
1 pkg Puffed Pastry Ask a question about this ingredient
2 tablespoons Butter Ask a question about this ingredient
1 sprig Herb of your preference Ask a question about this ingredient
2 tablespoons Olive Oil Ask a question about this ingredient
Place olive oil into a saute pan & lightly sizzle together finely diced garlic, sweet onions, & fire roasted peppers. Once cooked turn off stove and add butter so it slowly melts into mixture adding in herb of your choice. Set aside and open the puff pastry and cut each piece into 4 squares, Pierce each piece with a fork ( no closer than 1 inch from edges). Add mixture on top of puff pasty and cook to golden puffy perfection at 350 degrees ( app 10-15 min) .Remove and sprinkly with salt and pepper and serve hot.
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Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
