- 2 pepperidge farms patty shells
- 7 ounces gouda cheese, in a ball
- 1 egg, beaten
- Thaw patty shells and roll into an 8-inch circle.
- Remove the wax coating on the cheese; cover the cheese with the pastry and seal the edges well.
- Refrigerate for several hours.
- Glaze with the beaten egg.
- Bake at 400F for 10 minutes, then reduce to 350F and bake for 10 minutes more.
- Remove from oven and let stand for 30 minutes.
- Serve with crackers.