Chicken and Bacon Pastry Pockets
Preheat oven to 400 degrees. Warm cream cheese int eh microwave for 20 to 30 seconds to soften. Place in a mixing bowl with mozzarealla cheese, chicken, bacon and tomatoes. Stir to combine and set aside.
Defrost puff pastry sheets according to package directions. Lightly dust a work surface with flour and roll one sheet at a time into a 12 by 12 inch square. Cut 4, 3 inch strips each direction to make 16 squares, 3 by 3 inches each.
Place about 2 tsp. of cream cheese mixture onto each square. WIth your finger, brush a dab of water around the edges of each square and fold over diagonally to make a triangle. Press edges together with fork to seal.
After stuffing and folding each pastry, place on a baking sheet. Whisk egg and 1 tbsp. water together and brush over top of each pastry. Bake for 12 to 15 minutes or until puffed and golden brown. Cool 10 minutes before serving.
These can also be made, brushed with egg and then frozen in a single layer, then put in a ziplock and saved for later! Just place the frozen ones on a baking sheet and bake at 400 degrees for 15 to 20 mintues.