Mexican Pizza Pockets

Ingredients:
1 puff pastry sheet, thawed and rolled out
1/2 lb hamburger meat (I never use any more than 96/4 % fat)
taco seasoning
1/2 cup butter, melted
4 oz cream cheese (I use reduced fat)
1/4 cup white corn
1/4 cup diced yellow onion

1. Preheat oven to 400 degrees.
2. Cook onions with meat and season with taco seasoning per taco seasoning instructions.
3. Mix in cream cheese and corn and stir until cream cheese is melted.
4. Cut puff pastry into 3-4 inch rectangles, ovals will work too.
5. Place 1-2 tablespoons of meat mixture in middle of each rectangle, but over to one side.
6. Brush edges of pastry with butter and fold empty side over to cover the meat mixture. Seal edges together with fork. (like ravioli) Repeat until all is used. If you have any of the meat mixture left, feed it to your hungry 18-month old daughter. =)
7. Place on greased cookie sheet and and brush tops with remaining butter.
8. Bake 15-20 minutes, or until golden brown.

Dip in sour cream, salsa, guacamole, or a mixture of any of the three and serve with a side of rice. Muy delicioso!