CHEESY ONION AND TOMATO PUFFS

Cheesy Onion and Tomato Puffs image

Flaky puff pastries hold a tasty topping of caramelized onions, sun-dried tomatoes and Camembert cheese.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 1h

Yield 36

Number Of Ingredients 6

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Ingredients

1 sheet frozen puff pastry (from 17.3-ounce package), thawed
2 tablespoons butter or margarine
1 sweet onion, cut lengthwise into fourths and thinly sliced (2 1/2 cups)
2 teaspoons packed brown sugar
1/4 cup sun-dried tomatoes in oil and herbs, drained and finely chopped
1 round (4 ounces) Camembert cheese, cut into 3/4x3/4x 1/4-inch pieces

Steps:

Heat oven to 400°. Spray 2 cookie sheets with cooking spray. Unfold pastry on lightly floured surface. Roll into 12-inch square, trimming edges to make even. Cut into 6 rows by 6 rows to make 36 (2-inch) squares. Place on cookie sheets. Bake 12 to 15 minutes, rearranging cookie sheets after 6 minutes, until puffed and golden brown. Remove from cookie sheets to wire rack. Cool until slightly warm.
Meanwhile, melt butter in 8-inch skillet over medium heat. Cook onion in butter 15 to 20 minutes, stirring occasionally, until tender. Stir in brown sugar. Cook and stir until onions are coated. Stir in tomatoes. Remove from heat; keep warm.
Place cooled pastry squares on same cookie sheets. Press cheese piece into center of each pastry square. Fill with about 1 teaspoon onion mixture. Bake about 1 minute or until cheese is melted.

Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 45 mg