These bite sized morsels are a wonderful brunch or appetizer. The sweetness of the caramelized onions complements the Gorgonzola cheese. Fresh herbs give it an added boost of flavor. This recipe will yield 20 cups.Â If wanting to display a variety, please try our Pesto, Diced Tomatoes and Fresh Mozzarella Puff Pastry Cups.Â
1 package of Pepperidge Farm brand Puff Pastry Sheets
1/4 cup of flour
1/4 cup of butter
2 large yellow onion chopped
2 sprigs of rosemary finely chopped, stems removed
2 teaspoon of sugar
1 1/2 cups diced cooked lean ham
5 oz. wedge of gorgonzola cheese
Thaw Pepperidge Farm brand dough per package directions. While dough is thawing, melt butter in a large skillet over medium high heat. Add onions and sautÃ© until translucent, stirring frequently. Add rosemary and sugar and cook until onions are caramelized, stirring frequently. Add ham and gorgonzola cheese. Mix until well combined. Set aside. Once dough is thawed, sprinkle on a flat surface with flour and roll thawed dough until creases are not visualized. There will be two sheets of dough. Generously spray muffin tins with non-stick cooking spray. Cut dough into circle shapes using a margarita glass. Take each circle and place it into the muffin mold. Using your finger, press gently down to make sure that dough makes the muffin shape. Cut any excess dough that is remaining. Repeat process until all dough has been used. Evenly distribute mixture among cups. Bake in preheated oven at 425 degrees for about 15 minutes or until dough is puffed and turning a golden brown color.
Try J. Lohr Arroyo Seco Riverstone Chardonnay (California), Rodney Strong Chardonnay (California), a mimosa or juice.