Cooking Directions

• Heat the oven to 375°F. Lightly grease 2 baking sheets.
• Heat the butter in a 10-inch skillet over medium heat. Add the ham, mushrooms and green onions and cook until the vegetables are tender. Stir in 2 teaspoons flour, the oregano and pepper and cook for 1 minute. Remove the skillet from the heat and stir in the cheese.
• Sprinkle the work surface with the remaining flour. Unfold 1 pastry sheet on the floured surface. Roll the pastry into a 9 x12-inch rectangle. Cut the rectangle into 12 (3-inch) squares. Repeat with the remaining pastry sheet, making 24 squares in all.
• Spoon about 1 tablespoon ham mixture in the center of each square. Brush the edges of the pastry with the egg. Fold the pastry over the filling to form a triangle and crimp the edges with a fork to seal. Place the pastries on the baking sheets. Brush the pastries with the egg and sprinkle with the sesame seeds.
• Bake for 15 minutes or until the pastries are golden brown.

Ingredients

• 2 tablespoons butter
• 1.25 cups diced cooked ham
• 1 cup chopped mushrooms
• 2 medium green onion, sliced (about 1/4 cup)
• 2 teaspoons plus 2 tablespoons all-purpose flour
• 0.5 teaspoon dried oregano leaves, crushed
• 0.125 teaspoon ground black pepper
• 0.5 cup shredded Swiss cheese (about 2 ounces)
• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed
• 1 egg, beaten
• 2 tablespoons sesame seeds