1 ¼ c finely diced fully cooked ham
½ c shredded Gouda cheese (2 oz)
¼ c sun-dried tomatoes in oil, drained and chopped
2 Tbsp sour cream
4 medium green onions, chopped
2 pkgs (17.3 oz each) frozen puff pastry, thawed
Heat oven to 400. Mix all ingredients except pastry. Cut pastry into circles with 2 ½ to 3 inch round cookie cutter or pastry wheel. Spoon about 1 rounded teaspoon ham mixture on center of each circle; brush edges with water. Fold each circle over filling, pressing edges to seal.
Place in ungreased jelly roll pan. Bake 18 to 22 minutes or until golden brown. Serve warm.
To make ahead: Prepare and bake puffs up to a day ahead of time. Cool completely, then refrigerate no longer than 24 hours. Reheat in 400 degree oven for 6 to 8 minutes or until heated through. You can also freeze unbaked puffs. Place waxed paper or parchment paper between layers of puffs. Cover tightly and freeze up to 1 week. Bake as directed.