8 oz. 1/3 less fat cream cheese, softened
4 green onions, rough chopped
1 orange pepper, rough chopped
1/2 c. fresh cilantro
2 garlic cloves
3 Tbs. liquid egg whites
1 c. shredded reduced fat cheddar cheese
1 sheet puff pastry, thawed
Preheat the oven to 325 degrees. Meanwhile, combine the cream cheese, onion, orange pepper, cilantro, garlic, egg white and cheddar cheese in a food processor. Combine on low until everything is mixed together and there are no large pieces left. If necessary you can stop and scrape down the bowl and just pulse a few times if there is anything that gets stuck towards the top. Set aside.
Spray the 3D mini skull pan with non stick cooking spray (you could use jumbo cupcake tins). Gently flour your work surface and lay the puff pastry sheet out. Cut into 6 equal size rectangles. Using a rolling pin, flatten and stretch each piece out until it is quarter of an inch thick or less. Place in a cavity in the pan and very gently try and push down. Place 1/3 cup of the cream cheese mixture inside (as it cooks, it will press the dough down into the more defined holes). Evenly spread out and fold the dough over the top (shown in picture below).
These are great as is, just using a dip spreader to break into pieces. You could also serve this with crackers and use it as a spread.