Makes 2 dozen 1 package (17.3 ounces) puff pastry sheets 1 package (5 ounces) herbed cream cheese spread 1 teaspoon grated lemon peel 1 teaspoon finely chopped fresh dill 1 teaspoon finely chopped fresh chives 1 teaspoon finely chopped fresh parsley 1/2 zucchini, finely chopped (about 1/2 cup) 1/2 orange bell pepper, finely chopped 1/2 yellow pepper, finely chopped 1 teaspoon olive oil 1/2 teaspoon ground black pepper 1/2 clove garlic, peeled and minced 1/4 teaspoon salt Dill sprigs for garnish
Preheat the oven to 400 degrees. Thaw the pastry sheets at room temperature.
In a small bowl, stir cheese spread, lemon peel, dill, chives and parsley. Set aside.
In a second bowl, stir zucchini, peppers, oil, black pepper and garlic. Set aside.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into an 11 by 9 by 1/2-inch rectangle.
Cut out 12 rounds using a 2 1/2-inch round cookie cutter. Repeat with the remaining pastry sheet.
Press the rounds into 24 mini muffin pan cups.
Spoon about 1 teaspoon cheese mixture into each cup. Top each with 1 teaspoon vegetable mixture.
Bake for 20 minutes or until the pastries are golden. Cool on wire racks. Garnish with the dill sprigs.
Thaw: 40 minutes - Prep: 20 minutes - Bake: 20 minutes - Chill: 30 minutes