You'll need:

• One 17.3 ounce box of frozen puff pastry sheets, ready to bake (2 sheets per box)

• One 8.5 ounce jar of sun dried tomatoes in olive oil and spices

• 2 rounds of Edam, Brie or Gouda cheese, 6 or 8 ounces each (wax removed)

Thaw the puff pastry sheets for thirty minutes or per the instructions on the box.  Place one sheet on a cookie sheet prepared with non-stick cooking spray. 

Remove any wax on the cheese and place a cheese round in the center of one sheet of puff pastry. 

Top it with half the jar of tomatoes, drained of oil. (There will still be sufficient oil in the tomatoes to flavor the appetizer.)

Fold the pastry up on all four sides forming a square and pinching the edges together to prevent the cheese from flowing out once it’s melted.  Secure with toothpicks if necessary. 

Repeat the process with the second pastry sheet, cheese and the rest of the tomatoes. 

Bake in a preheated 325° F oven for 20 to 30 minutes until the pastry is golden brown.

Cool 5 minutes so the cheese will set and not run out when it’s cut. 

Cut each square into 4 large quarters or into eight pieces and serve while still warm.   Makes 8 or 16 servings, depending upon how large you cut them.