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Philly Cheesesteak Pockets

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Ingredients

• 2 tablespoons olive oil
• 1/3 cup finely chopped green bell pepper
• 1/3 cup finely chopped red onion
• 1/2 deli roast beef, shaved and chopped
• 4 ounces Jalapeño cream cheese spread
• 1 box puff pastry sheets (2 sheets), thawed
• 1 cup grated provolone cheese
• 1 egg white
• 1 tablespoon water
• 1 teaspoon dried parsley

Instructions

1. Preheat oven to 400 degrees F. Heat olive oil in a large skillet over medium/high heat. Add bell peppers and onions and cook until onions are translucent. Add roast beef and jalapeño cream cheese. Cook, stirring constantly, until cream cheese is melted and mixture is smooth.
2. Unfold thawed pastry sheets onto a lightly floured surface and roll each sheet into a 12" x 12" square. Cut 3 - 4" squares in each direction, making 9 squares out of each sheet. Place a scant tablespoon of filling in the center of each square. Top with a large pinch of cheese (roughly 1 heaping tablespoon).
3. Beat together egg white and water. Brush edges of puff pastry squares with egg wash, and fold pastry over diagonally to make a triangle. Seal edges with a fork or by pinching together with your fingers.
4. Brush pastry tops with egg wash and top with dried parsley. Place on large baking sheets and bake in preheated oven for 12 to 14 minutes or until puffed and tops are golden brown. Allow to sit for 5 minutes before serving. ENJOY!

Notes