1 cup shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
3/4 tsp. chipotle chili powder
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten with
1 tbsp water

Heat oven to 400°F.

Coat a large baking sheet with cooking spray.

In a small bowl, mix together cheese and chili powder. Set aside. Place pastry sheet on lightly floured work surface. Roll out to a 12 x 10-inch rectangle. Lightly brush with egg.

Starting at a short end, sprinkle 3/4 cup of cheese mix over one half of pastry. Fold other half over cheese like a book. Gently press down over cheese. Place on small baking sheet, refrigerate for 15 minutes.

Place pastry on cutting board, trim sides. Cut into fifty 1-inch squares. Lightly brush tops with egg and sprinkle on remaining cheese. Gently press cheese down so that it adheres to pastry.

Bake for 13-15 minutes or until golden.

Submitted by: Sherry Monfils