Bouchees au Fromage

Yield: 40 canapes

2 pk Pie crust mix; prepare per package
8 oz French chevre
1/4 c Butter; soft
2 tb Green onions; mince
1 Egg; well beaten

Roll out half of the dough to a 12x20 rectangle. Cut dough into 40 (2-1/2") squares. Combine remaining ingredients. Shape mixture into 40 small balls. Place one ball on each of 20 squares. Brush edges of squares with cold water. Place remaining 20 squares over cheese and press edges with the tines of a fork to seal them. Brush pastry tops with beaten egg. Place on greased cookie sheets. Repeat, using remaining pie dough and cheese balls to make 20 more. Bake in preheated 425~ oven for 12 to 15 minutes. Serve warm.
Source: 10 Greatest New Orleans Recipes and 100 More.

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