Savory Tomato and Olive Pastries

• 6 ounces cream cheese, softened
• 13 cup finely chopped green onion
• 13 cup finely chopped fresh mushrooms
• 12 teaspoon black pepper
• 1 sheet frozen puff pastry, thawed
• 6 ounces thinly sliced provolone cheese
• 34 cup sun-dried tomato, drained and cut into strips (the kind marinated in olive oil)
• 1 (2 1/4 ounce) cansliced black olives, , drained

1. Preheat oven to 400 degrees.
2. Beat cream cheese in medium bowl into fluffy.
3. Stir in onions,mushrooms, and pepper.
4. On lightly floured surface,roll pastry into a 10 1/2 inch square.
5. Cut in half.
6. Put pastry halves on ungreased baking sheet.
7. Dampen edges with water.
8. Fold edges of pastry 1/2 inch and press to seal.
9. Spread cream cheese mixture over pastry.
10. Place cheese slices over cream cheese.
11. Sprinkle with tomatoes and olives.
12. Bake 15-17 minutes or until cheese melts and pastries are golden brown.
13. Let stand 5 minutes.
14. Cut each pastry in half lenghtwise,then cut into 1 inch slices.
15. Serve warm.

cream cheese, green onion, fresh mushrooms, black pepper, pastry, provolone cheese, tomato, black olives

Taken from www.food.com/recipe/savory-tomato-and-olive-pastries-13096 (may not work)