Gruyere Pastry Puffs

Ingredients:

1 pkg. frozen puff pastry, thawed
2 tsp. smoked paprika
1/4 c. margarine, melted
3 Tbs. Dijon mustard
1 c. grated Gruyere cheese

Preheat the oven to 375 degrees. Lay each sheet of puff pastry out onto a floured surface and using a rolling pin, roll the dough out to about 1/4 inch thick or less depending on how fluffy you want the sandwiches. Use a small pumpkin cookie cutter to make your cutouts. Gather the extra dough after you make your cutouts, and roll the puff pastry back out until most of the dough has been used. Place onto parchment lined baking sheets. In a small bowl, combine the paprika, melted margarine and Dijon. Brush the liquid mixture onto the top of each puff pastry pumpkin. Sprinkle the Gruyere cheese on top. Bake for 13-15 minutes until the middle of the pastry is no longer raw. Let cool slightly before serving.