Cream Cheese & Salmon Appetizer Pockets
Here's a delicious recipe for yummy appetizers that will "WOW" your family and friends.
Using Kraft Philly Cream Cheese, so delish! and smoked Salmon, this easy recipe is so much fun to make and oh soo good to eat!
Watch Saga as she "Spices It Up" in the kitchen with a recipe inspired by the one and only Paula Deen, y'all!
Happy cooking!
This delicious appetizer makes such an impression on any table. Whether you're having an impromptu get together with the girls or family is coming over for dinner. These creamy, cheesy salmon filled appetizers are sure to get them dipping in for seconds and thirds.
INGREDIENTS
4 ounces 1/3 Less Fat Kraft Philly Cream Cheese-Softened
4 ounces Kraft Regular Cream Cheese-Softened
1 small red onion
1 small bunch fresh dill
2 tablespoons Capers
1 lemon Zest
1/8 teaspoon white ground pepper
1 pinch Sea salt or to taste
1 Box ready-made Pie Crust dough
4 ounces Smoked Salmon
1 Egg
1/4 cup Milk
DIRECTIONS
STEP ONE: Wash the dill, red onion and lemon. Put them into a food process along with the capers, white pepper, salt and process for 4 minutes or until well blended. Once all the ingredients are finely chopped, add the lemon zest and blend again. Set the bowl aside.
STEP TWO: In another bowl, put the two variations of cream cheese. Take your salmon and chop lightly so that there are no long pieces. You are looking for chunky pieces of salmon. Whisk the cream cheese and salmon until well blended. It should smell amazing at this point
STEP THREE: Preheat your oven to 350°F. Take the first bowl with the finely chopped dill, onion, capers, white pepper, salt and lemon zest and add them to the cream cheese and salmon. Fold everything in together until well blended for about 4 minutes. You
STEP FOUR: Unfold the pie crust dough and place on a cutting board. With a knife, cut four by three rows to get 12, 3"- 4" inch squares. Repeat this step with the second piece of pie crust dough. This will give you 24 squares in total.
STEP FIVE: Take a spoonful of the creamy mixture and place it in the center of each square. Take each corner of the square and pinch it firmly together with the other corners to secure them at the center. You may have to pinch several times to get it tightly closed. You want even squares with a pinched center. Place each pocket on a greased baking tray, ½ inch apart. Repeat this step until all the squares are filled. The trick is to get each pocket pinched on the same side so that you end up with even clean squares. If the insides come out, it's ok; it'll only mean that someone will get an overstuffed pocket!
STEP SIX: Whisk the egg and milk together. You can add a dash of cayenne pepper if you like otherwise brush each pocket with the egg/milk wash. This will make each pocket crispy and crunchy golden brown when baking.
STEP SEVEN: Bake for 20-25 minutes or until golden brown. You may want to check on them after 15 minutes to make sure they're as golden brown as you like. The smell coming from your home will make it hard for anyone to resist!
STEP EIGHT: Let the pockets cool for 15-20 minutes. Then place each one on a serving dish. You can get creative and add food flare to your plate. Sprinkle dill over the whole dish and voila! An appetizer is born!
cook time: 25 min.
prep time: 30 min.
yields: 12 servings