Velveeta/Salsa Puffs

• 1 pkg. (17-1/4) puff pastry, defrosted but still cold
• 1 lg. egg, beaten with
• 1 tsp. water
• 1/4 cup md. hot salsa
• 4 oz. Velveeta cheese, diced into 1/2-inch cubes
• smaller

1. Preheat oven to 400F.
2. Line a baking sheet with parchment paper or spray with nonstick vegetable cooking spray.
3. Unfold one of the pastry sheets (keep the second sheet cold and wrapped in plastic).
4. Using a rolling pin, lightly roll out the first sheet to form an 11 x 11 inch square.
5. Cut this square into three equal pieces vertically and horizontally, forming 9 small squares.
6. Repeat with remaining pastry.
7. Working with one little square at a time, lightly brush the edges all around with the beaten egg mixture.
8. Place a few cubes of the Velveeta in the center and top with about 1/2 tsp.
9. of the salsa.
10. Form the square into a puff by joining the four corners of the square and carefully pressing and folding the edges together.
11. Turn the puff over and place seam-side down on the prepared baking sheet.
12. Bake until puffy and golden in color, approximately 20 to 25 minutes.
13. Let rest for five minutes before serving.

pastry, egg, water, hot salsa, velveeta cheese

Taken from www.foodgeeks.com/recipes/3777 (may not work)