sun-dried tomato brie bites

1/2 cup sun-dried tomatoes packed in olive oil, drained and finely chopped (or your favorite jarred tomato bruschetta)
4 fresh basil leaves, finely chopped
Freshly ground pepper, to taste
1 (16 oz.) box frozen puff pastry sheets, thawed
6 oz. Brie, trimmed and cut into 18 dice (2/3 inch)
1 egg, beaten

1. Combine sun-dried tomatoes and basil in small bowl until well-mixed. Season with pepper and set aside.
2. Unfold one sheet of paper on a lightly floured surface. Roll out gently with a rolling pin to smooth dough. Cut dough with a knife or fluted pastry wheel into 9 (3") squares. Separate the squares gently.
3. Place a piece of Brie on each square. Top with about 1/2 teaspoon tomato mixture. Lightly moisten edges of each pastry square with beaten egg. Gather edges and twist over cheese and tomato to make little bundles. Repeat with remaining dough, Brie, and tomato mixture. Place on a baking sheet, cover loosely and refrigerate for at least one hour, and up to 6 hours, until you're ready to cook.
4. Preheat oven to 425F. Arrange Brie bundles on two parchment-lined baking sheets. Brush one batch of bundles lightly with egg and bake for 20 minutes, until puffed and golden. Repeat with the remaining batch.
5. Transfer to platter and serve warm.

• Serves 8
• Prep time: 20 min
• Total time: 1 hour + 1 hour chill time
• Difficulty: easy

-Jess S

Leftovers reheat nicely in the microwave. (Editor's note: What leftovers? Never are there leftovers! Also, I always forget about the chilling, and cook two pans at time. Again, there are never leftovers, so that must work, too.)