Instructions: For Filling: cook onion and garlic in hot butter in small skillet for 3 minutes or until onion is tender, stirring occasionally. Remove from heat.

Stir in cream cheese, roasted red peppers, parmesan cheese, and seasoning.

Set aside.

Unfold puff pastry on a lightly floured surface. Roll into a 10" square.

Cut each sheet into 16 2 1/2" squares. Brush the edges of each pastry with milk. Spoon about 1 tbsp of filling onto the center of each square. Fold in half over the filling, forming a rectangle. Seal edges by pressing with tines of a fork. Cut decorative slits in the top of each pastry. Brush with milk and sprinkle with additional Parmesan cheese.

Arrange on an ungreased baking sheet. Bake at 400 about 20 minutes or until golden. Remove from baking sheet; cool on wire racks for 5 minutes.

Serve warm.

Make ahead directions: Freeze pastries in ziploc bags up to one month.

Reheat on baking sheet in 350 oven for 15 minutes or until hot.

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