I’ve been experimenting with savory pockets lately because I love making food fun for my kiddo’s. So far the only ones I’ve been able to get them to eat are Pizza filled ones. However, these Zucchini and Cheese Triangles are a new favorite! They are super easy to make, they have very few ingredients but they burst with flavor with the fresh parsley and the sweetness from the cheese.
A raise of hands who is going to the Food and Wine Conference this year? Pardon me while I jump up and down waving both hands around in the air. At first I didn’t know if we were going to be able to attend given expenses we have going on this year. I even tried to convince my husband that maybe I should go alone because it would be less money. He looked at me and said these exact words: “Are you kidding? Your not going without me!” Ha! So why not take full advantage of the contests that the sponsors from the Conference are putting on? Who doesn’t love to cook with Cheese? Well this contest is being sponsored by Wisconsin Cheese and there are three chances to win prizes including a full expense paid trip to the conference! Since money is tight I figured why not give it a shot right? What do we have to loose? I get to cook with one of my favorite ingredients and then get to pig out.
I haven’t cooked with Mascarpone Cheese before so this was quite the invention for me. I knew it had a cream cheese texture but more of a sweeter taste to it. I wanted to join that together by making savory pockets and adding my favorite vegetable. Then at the last minute I decided to sprinkle a little freshly shaved garlic and herb cheddar cheese I found while shopping. Perfect touch! Serve these Zucchini and Cheese Triangles at your gathering this Summer and you won’t be disappointed!
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Be sure to take a look at the special Pinterest board for this contest.
- 2 small zucchini's
- 3 tbsp. Olive oil, separated
- Butter Spray
- Salt and Pepper
- 2 tbsp of fresh parsley, chopped
- 2 cloves of garlic, minced
- Wisconsin Mascarpone Cheese
- 1 oz of Wisconsin garlic and herb cheddar cheese, freshly grated
- 1 tbsp of butter, melted
- 1 pkg of puff pastry
- Preheat oven to 400F.
- Sauté the garlic for a minute with a little olive oil in a medium sized fry pan.
- Add the zucchini, salt, pepper and parsley to the pan with the remaining olive oil and sauté for roughly 5 minutes. Remove to a plate and let cool.
- Meanwhile unfold the puff pastry and cut into six rows using a pizza cutter. Place the ones your not using back into the refrigerator if you notice them hard to handle while working.
- Cut each row into 4 even squares.
- Place a tbsp. of Wisconsin Mascarpone Cheese on one half of the square. Place a tbsp of the cooled zucchini mixture on top of the cheese.
- Fold from one corner to another and press the sides with a fork to tightly close them.
- Repeat making all 24 pockets.
- Spray 2 baking sheets with butter spray and place the pockets leaving an inch between each one.
- Brush each triangle with melted butter.
- Using a cheese grater, grate the garlic and cheddar cheese over the top of each triangle.
- Bake for 15-20 minutes.
Can I just show you some of the pictures of the gorgeous food we had last year? Doesn’t this alone entice you to come to this conference? The workshops and sessions that are being held are going to make this the very best Food and Wine Conference to date! Check out the schedule as of now.
