CHEESY APRICOT BACON DUMPLINGS

Preheat oven to 425 degrees.

Lightly flour your countertop and use a rolling pin to roll the sheet of puff pastry into a square approximately 14” x 14”.  Using a 2 ¾” biscuit cutter, cut the dough into rounds (makes about 25) and place them on a parchment-lined, rimmed baking sheet.

Place ½ teaspoon of the apricot jam in the center of each piece of pastry and top with 2 of the mozzarella pearls.  Sprinkle about 1 teaspoon of the chopped bacon over the cheese.  Fold the dough over the filling and tightly pinch the edges of the dough together on the top and the sides, forming a small ‘dumpling’.  It’s important to make sure the edges are tightly sealed so the filling does not leak out.

Brush each of the dumplings with the beaten egg wash.

Bake for 7-8 minutes until puffed and golden brown.  Serve hot, garnished with chopped parsley.

Makes 25 dumplings.  Serves 6-8.