Cooking Directions

• Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.  Stir the cheese and salsa in a small bowl.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x 12-inch rectangle. Cut into 20 (3-inch) squares.  Place about 1 tablespoon cheese mixture in the center of each pastry square.  Top each with 1 olive piece, if desired.  Brush the edges of the pastry squares with the egg mixture.  Fold the pastry over the filling to form triangles.  Crimp the edges with a fork to seal.  Place the filled pastries onto baking sheets.  Brush the pastries with the egg mixture and sprinkle with the chili powder.
• Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Ingredients

• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 1 egg
• 1 tablespoon water
• 1 cup shredded Cheddar cheese(about 4 ounces)
• 0.25 cup Pace® Chunky Salsa
• 5 pitted black olives, cut into quarters (optional)
• 1 teaspoon chili powder