Mango Salsa Cheese Stuffed Pastries

Mango jam and salsa are combined to make a hot tomato pepper jam that complements cream cheese filled pastries.

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Member Recipe By JKG

ingredients 5
Prep Time 20 min
Total Time 35 min

Ingredients

: 1 - Pillsbury® Refrigerated Pie Crust (at least 1 crust) 14.1 oz box

1/4: cup mango jam

1/4: cup thick and chunky salsa (medium or hot)

2: ounces cream cheese, cut into 12 cubes

2: tablespoons pecan chips, chopped

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Directions

1 In a small saucepan over medium-high heat bring jam and salsa to a boil. Boil rapidly for 1 minute or until thickened.
2 Heat oven to 400F. Line a cookie sheet with parchment paper. Place pie crust on work surface. Roll dough into a 12-inch circle. Trim crust into an 11- inch x 11-inch square with four rounded corners. Cut into 4 rows by 4 rows (2 3/4 x 2 3/4- inch squares). Remove small rounded corner pieces leaving 12 squares.
3 In center of each square, drop 1 cream cheese cube (about 1/2-teaspoon) and 1/2-teaspoon mango salsa mixture. Moisten square edges with water. Bring 4 corners of square to top, pressing moistened edges together. Pastry will resemble a four-cornered hat. Place on cookie sheet 1-inch apart. Bake 15 to 17 minutes or until golden brown.
4 Remove from oven. Top pastries with remaining mango salsa mixture; sprinkle with pecan chips. Allow to cool and then transfer to serving platter.