8 oz softened cream cheese
1/2 t mixed herbs
1/4 t seasoned salt
hot pepper sauce
1/2 C sliced green peppers
Thaw pastry sheets at room temperature for about 20 minutes before unfolding. Place each rectangle on lightly floured board. Cut out about 24 2 1/2 inch rounds with biscuit cutter. Prick rounds with fork. Bake on ungreased baking sheet at 350 degrees for 18-20 minutes and cool. Meanwhile, prepare filling by beating together cream cheese, herbs, salt and a few drops of hot pepper sauce until well combined. Slit the pastry rounds through the middle, but do not cut all the way through. Spread pastries with the filling. Sprinkle with sliced pepper. Refrigerate until ready to serve.
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