1 pkg (8 oz/250 g) frozen puff pastry, defrosted
1⁄4 - 1⁄2 cup sundried tomatoes, finely chopped
2 tbsp low-fat milk
- Preheat oven to 425° F (220° C).
- On a Sheet Pan Liner, roll puff pastry into a 10.5” square. Cut into triangles.
- Spoon Hot Dip onto each triangle: 1⁄2 tsp for small, 1–2 tsp for large. Sprinkle each with sundried tomatoes.
- Place on Sheet Pan lined with Sheet Pan Liner. Using a basting brush, brush with milk, and bake until puffy and light golden: 10–11 minutes for small, 12–14 minutes for large.