Puffs

Pastry sheets are our very own little gift from God. Seriously, these suckers can be filled with a myriad of flavorings, cut large or small and bake up way more impressive than the work justifies. I have made a version of this mushroom puff for years now and just about everyone likes it. Give it a try and I think it'll become a favorite in your house too.

And yes, I know this was a carb-tastic meal, but hey, I had 2 guys to feed and this is what they wanted. 

Ingredients

1 defrosted package of pastry sheets

2 large, cubed portobella mushrooms

1 can cream of mushroom soup (I usually get the one with roasted garlic too!)

Olive oil

Directions

Oven to 400.

In a skillet over medium heat, warm a small amount of olive oil.

Saute mushrooms 2-3 minutes, or until they just begin to soften.

Add 3/4 can cream of mushroom soup, and a small amount of water (to help dilute) to the skillet. Continue cooking/stirring about 8 minutes, or until mushrooms are cooked all the way through and mushroom 'sauce' begins to thicken.

In a large surface, lay out 1 pastry sheet. With a sharp knife, cut diagonally to create 2 large triangles. Repeat with second pastry sheet.

Place 1 triangle on nonstick or sprayed pan. Spoon a 1/4 of the mix into the center of the pastry sheet and fold each side onto each other, creating a large 'dumpling' style fold. Repeat with remaining 3 triangles.

Bake for 20ish minutes, or until puff is well, puffed and golden brown.

Nutrition

Working on that. We can all thank pepperidge farms for creating the most moronic serving size ever 1/6 of a sheet. I'll update when I'm able to figure it out :0)

Enjoy!