Ingredients Weight Measure
Frozen puff pastry 2 sheets
Butter or margarine 2 Tbsp.
Onions, halved and sliced 2 medium
Garlic, mashed 1 clove
Dried basil leaf, crumbled 1 tsp.
Dried oregano leaf, crumbled 1 tsp.
TABASCO® brand Original Red Sauce 3/4 tsp.
Canned whole tomatoes, drained and chopped 1 can
Parmesan cheese, grated and divided 3/4 cup


  1. Thaw pastry sheets at room temperature about 20 minutes; gently unfold. Roll each sheet on floured surface to a rectangle 9"x7-1/2". Cut each rectangle into 18 pieces, 2-1/2"x1-1/2". (Total of 36 pieces.)
  2. Bake rectangles on ungreased baking sheets in 350°F oven for 12 minutes or until lightly browned but slightly underdone. Remove; cool. Set aside.
  3. In medium skillet, melt butter; add onions and garlic and sauté 3 minutes. Add basil, oregano and TABASCO® Sauce; cook 2 minutes longer. Stir in tomatoes; cook 15 minutes until mixture thickens. Remove from heat; cool to room temperature.
  4. Lightly press the top of each pastry to make a "well." Spoon 1-1/2 tsp. tomato mixture into each "well." Sprinkle each with 1/2 tsp. Parmesan cheese. Return to oven; bake 15 minutes longer or until cheese melts and pastries are heated through.

Yield: 12 servings, 3 pieces each (36 pieces)