4 ounces Monterey
Jack cheese
2 medium onions
2 teaspoons
vegetable oil
2 tablespoons
jelly or apply jelly
2 teaspoons dry
1 sheet (from 171/4-oz.
pkg.) frozen puff
pastry, thawed
1 egg white, beaten
1/2cup freshly grated
Parmesan cheese
(see TIPS)
Position 4 mm shredding disc in work bowl. Shred
Monterey Jack cheese. Remove and set aside. Wipe
out bowl if necessary.
Exchange shredding disc for reversible
slicing/shredding disc to slice. Add onions, cut to fit
feed tube, if necessary. Process to slice.
Heat oil in large skillet over medium-high heat,
until oil sizzles. Cook and stir for 5 minutes, until
onions are limp and starting to brown. Add jelly and
sherry. Cook and stir for 1 minute, until onions are
coated and liquid is evaporated. Set aside.
Roll puff pastry to 12 x 12-inch square. Place on
ungreased cookie sheet. Cut a 1/2-inch strip from
each edge of pastry. Brush edges of square with egg
white. Fit strips on outside edges of pastry, cutting
at ends to fit.
Bake at 375˚F for 5 to 7 minutes, until pastry puffs
and edges start to brown. Lightly prick top with fork.
Sprinkle Parmesan cheese evenly over pastry. Top
evenly with onions. Sprinkle Monterey Jack cheese
over onions. Bake 15 minutes at 375˚F for 15 to
17 minutes, until pastry is golden brown and cheese
is melted and bubbly. Cool slightly. Cut in squares.
Yield: 36 squares (12 3-piece servings).
Per serving: About 184 cal, 6 g pro, 13 g car,
12 g fat, 12 mg chol, 277 mg sod.