Tuxedo Brownie Cups

Tuxedo Brownie Cups - from Pampered Chef (via terpblog)

Ingredients:
Nonstick cooking spray with flour
1 pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make cake-like brownies)
2 square (1 oz/30 g) white chocolate for baking
2 tbsp (30 mL) milk
8 oz (250 g) cream cheese, softened
1/4 cup (50 mL) powdered sugar
1 cup (250 mL) thawed, frozen whipped topping
1 pint small strawberries, sliced

Directions:
1. Preheat oven to 325°F (160°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Prepare brownie mix according to package directions for cake-like brownies. Fill wells of pan two-thirds full. Bake 14 minutes or until edges are set. (Do not overbake.) Remove pan from oven; immediately press tops of brownies to make indentations. Cool in pan 15 minutes. Remove brownies from pan; cool completely. Wash pan; repeat with remaining batter.

2. Combine white chocolate and milk in large microwave-safe bowl; microwave on HIGH 1 minute. Stir until smooth; cool slightly. In large mixing bowl, combine cream cheese and sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

3. Pipe cream cheese mixture into brownie cups; top with strawberries. Refrigerate 1-3 hours before serving. Serve on Large Bamboo Platter; replenish tray with brownie cups as needed.

Yield: 4 dozen brownie cups

Nutrients per serving: (1 brownie cup): Calories 100, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 11 g, Protein 1 g, Sodium 50 mg, Fiber 0 g

(C)The Pampered Chef, Ltd. 2010

http://www.pamperedchef.com

Christmas Mice Cookies

Christmas Mice Cookies - from TasteofHome.com

18 ServingsPrep: 30 min. + chilling

Ingredients

• 2/3 cup HERSHEY’®S Semi-Sweet Chocolate Chips
• 2 cups chocolate wafer crumbs (about 40 wafers), divided
• 1/3 cup sour cream
• 36 red nonpareils
• 1/4 cup sliced almonds
• 18 pieces black shoestring licorice (2 inches each)

Directions

In a microwave, melt chocolate chips; stir until smooth. Stir in 1
cup crumbs and sour cream. Cover and refrigerate for 1 hour or until
easy to handle.

For each mouse, roll about 1 tablespoon chocolate mixture into a
ball, tapering one end to resemble a mouse. Roll in remaining
chocolate crumbs to coat. Position nonpareils for eyes, almond
slices for ears and licorice pieces for tails.


Yield: 1-1/2 dozen.

S'mores Bars

S'mores Bars - from Annie's Eats


Yield: 12-16 bars


Ingredients:

3 tbsp. unsalted butter, plus more for greasing the pan

1 cup graham cracker crumbs

¾ cup sweetened condensed milk

1 1/3 cups semisweet chocolate chips

1½ tsp. vanilla extract

Pinch of salt

1 cup mini marshmallows

2 whole graham crackers



Directions:

Line an 8 x 8-inch baking dish with aluminum foil. Lightly butter the foil. Place the butter in a heatproof bowl and microwave until melted. Mix in the graham cracker crumbs and stir with a fork until the crumbs are evenly moistened. Pour the crumb mixture into the bottom of the prepared pan and press firmly into an even layer on the bottom of the pan. (I like to use the bottom of a ramekin to do this.)

In a medium saucepan over medium heat, combine the condensed milk and chocolate chips. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Off the heat, stir in the vanilla and salt. Pour the chocolate mixture over the graham cracker base. Working quickly, spread the chocolate into an even layer and smooth with a spatula. Sprinkle the marshmallows over the top of the chocolate. Gently press down so that the marshmallows become partly embedded in the chocolate. Break the whole graham crackers into small pieces and stick into the chocolate mixture between the marshmallows.

Cover and refrigerate the bars until firm, about 4 hours. Use the foil to lift the bars out of the pan and transfer to a cutting board. Use a large sharp knife to cut into squares or rectangles. Refrigerate until ready to serve.

Printed from Annie’s Eats

Buffalo Chicken Cheese Balls

Buffalo Chicken Cheese Balls - as seen on FoodNetwork

Ingredients

• 1 store-bought rotisserie chicken
• 1/4 cup hot sauce (recommended: Frank's Red Hot)
• 1 teaspoon ground black pepper
• 1 3/4 cups sharp Cheddar
• 1/4 cup freshly sliced scallions
• 1 cups all-purpose flour
• 3 eggs, lightly beaten
• 2 cups panko bread crumbs
• Vegetable oil, for frying

Blue Cheese Dip:

• 1 1/2 cups mayonnaise
• 1/2 cup packed blue cheese, broken up
• 1/2 teaspoon hot sauce
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 lemon, juiced
• 1 teaspoon chopped garlic

Directions

Have oil heated to 350 degrees F.

Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.

Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.

When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.

To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

Cream Cheese Stuffed Mushrooms

Cream Cheese Stuffed Mushrooms - from Margaret Zollars
Ingredients:
1 package whole fresh mushrooms (about 24 – 30 mushrooms)
1 Tbsp Extra Virgin Olive Oil
1 Tbsp minced garlic
1 (8 ounce) package cream cheese, softened
1/3 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp ground cayenne pepper

Directions:

1. Preheat oven to 350F. Grease a baking sheet. Clean mushrooms with a damp paper towel.
2. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
   Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Saute until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared baking sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Oatmeal Peanut Butter Chocolate Chip Cookies

Oatmeal Peanut Butter Chocolate Chip Cookies - David McCommack, Mukilteo, WA, Sunset, MAY 2008 - I saw on myrecipes.com

Prep and Cook Time: 50 minutes.

Yield

Makes 5 dozen cookies

Ingredients

• 1 cup butter
• 1/2 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 1 cup smooth peanut butter
• 2 large eggs
• 2 tablespoons vanilla extract
• 2 cups quick-cooking rolled oats
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 12 ounces semisweet chocolate chips

Preparation

1. Preheat oven to 350°. In a medium bowl with a hand or stand mixer on medium speed, cream butter and sugars until smooth. Add peanut butter and mix until combined; then add eggs and vanilla, scraping down sides of bowl as needed.

2. In another medium bowl, whisk together oats, flour, and baking soda. Add to butter mixture and mix on low until well incorporated. Stir in chocolate chips with a wooden spoon.

3. Drop dough by rounded tablespoons 1 in. apart onto ungreased baking sheets. Bake 10 to 12 minutes, switching position of pans halfway through baking, or until lightly browned but still soft in the center. Transfer cookies to racks to cool.

The Twist: Ice Cream Sandwiches. Turn these great cookies into superb ice cream sandwiches: Soften the ice cream of your choice, 10 minutes. Spread 1/4 cup onto flat side of 1 cookie and top with another cookie, flat side down, pressing lightly. Chill sandwiches in freezer about 10 minutes, just long enough to chill ice cream but not enough to harden cookies. Eat immediately.

Apple Cinnamon Scones

Apple Cinnamon Scones

adapted from Good Things Catered

As seen on Little Miss Foodie Two Shoes

2 1/4 cups all purpose flour
1/3 cup light brown sugar
1 tablespoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 teaspoon salt
1 stick (8 Tbsp) butter, chilled and cut into small pieces
1 egg
1/4 cup applesauce (I used unsweetened)
1/4 cup milk
1 teaspoon vanilla extract
2 cups apples, cored, peeled and diced (about 2 medium to large apples)

Cinnamon Glaze:
4 1/2 tablespoons powdered sugar
1/8 teaspoon cinnamon
2 teaspoons water

Preheat oven to 350 degrees F. and line 2 baking sheets with parchment paper.

In a small bowl, combine egg, applesauce, milk, and vanilla; whisk to combine thoroughly and set aside.

In a large bowl combine flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt; whisk to combine.

Using a pastry cutter or two knives, cut butter into flour until all pieces are smaller than pea-sized. Add apples and toss to coat.

Add wet ingredients to dry and mix in lightly with fork until dough just comes together. Turn dough out onto well floured work surface and pat into a large ball. Cut dough in half. Shape half of dough into a flat disk shape and cut into 8 slices.

Place on baking sheet and repeat with other half of dough. Bake until they turn slightly brown, about 25-30 minutes.

Remove from oven and let cool on baking sheets for 10 minutes. Transfer to a wire rack and let cool completely.

In a small bowl, combine the powdered sugar, cinnamon and water; whisk until completely smooth. When scones have cooled completely, drizzle the glaze across the top of each with a spoon or fork. Let dry completely before storing.

Yields 16 Scones

The Neiman Marcus Cookie

The Neiman Marcus Cookie - as seen on Brown Eyed Baker

Makes about 30 (3½-inch) cookies

2½ cups rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
4 ounces milk chocolate chips
1½ cups chopped walnuts

1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper.

2. Blend the oats in a food processor or blender to a fine powder. In a medium bowl whisk together the blended oats with the flour, baking powder, baking soda and salt. Set aside.

3. In the bowl of an electric mixer, cream together the butter and both sugars until light and fluffy, 3-4 minutes. Scrape down the sides and beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. On low speed gradually mix in the flour mixture, beating just until incorporated. With a rubber spatula fold in the chocolate chips and walnuts.

4. Roll the dough into 2-ounce balls (or about 2 heaping tablespoonfuls worth) and place about 2 inches apart on the baking sheets. Bake in the preheated oven for 10 minutes. Cookies should be lightly brown and set on the outside but still look a little undone in the middle. That’s okay – they will finish setting up after you remove them from the oven. Let cool completely and store in an airtight container.

Pumpkin Cupcakes

Pumpkin Cupcakes (adapted from David Leite via Smitten Kitchen, as seen on The Way the Cookie Crumbles)

18 cupcakes

1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
⅓ cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 large eggs
½ cup buttermilk mixed with 1 teaspoon vanilla
1¼ cups canned solid-pack pumpkin

1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.

2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Divide the batter equally between the cups. (They’ll be about ¾ full.) Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Tartufi

Tartufi
from The Perfect Scoop, by David Lebovitz - as seen on Pink Parsley
makes 8 tartufi

• 2 cups ice cream, any flavor
• 6 ounces bittersweet or semisweet chocolate, chopped
• 6 Tablespoons unsalted butter, cut into pieces
• 1 1/2 Tablespoons light corn syrup

Line 2 dinner plates with plastic wrap or parchment paper, and put them in the frezer until they are chilled, a few hours. Use a scoop or Tablespoon to make balls of ice cream, setting them on one of the plates. Be sure each one is solid and well formed, with no dangling bits of ice cream, using your hands if necessary. Freeze the scoops thoroughly.

When ready to dip, melt the chocolate, butter, and corn syrup in a medium bowl over simmering water (alternatively, microwave at 30 second intervals, stirring well between each time). Once the mixture is melted and smooth, remove the bowl from heat.

Working 1 ice cream ball at a time, dip into chocolate using 2 soup spoons. You want a thin shell of chocolate, so toss it quickly back and forth between the spoons to remove excess chocolate. Transfer to the unused dinner plate in the freezer, and repeat with remaining scoops. Freeze until ready to serve and well chilled.

Pink Parsley's notes:
Similar to dipping truffles, these are quick and relatively easy to make, but are so fun to serve. They are the perfect little bite size dessert. And the chocolate-oatmeal-raisin combo was wonderful. Of course, really... just add chocolate to anything and I'm pretty happy :-) I can think of countless ice cream flavors that would be just as tasty - strawberry, chocolate, hazelnut, raspberry, peanut butter, even plain vanilla would be classic.

Just a few notes.. make sure the frozen balls of ice cream are very well frozen, and work quickly to dip them... they do melt fast. I used a medium cookie scoop (I think its about 1 Tablespoon) to form the balls, then just smoothed them out using my fingers. I only took out one ball at at time while dipping to make sure each one stayed as cold as possible and didn't melt.

Apple Apple Pies

Apple Apple Pies - as seen on Good Things Catered

Ingredients:
2 1/2 c. unbleached all-purpose flour
1 tsp salt
1/2 c. sugar
1/2 c. vegetable shortening, chilled
12 Tbsp (1 1/2 stick) cold unsalted butter, cut into pieces and chilled well
6-8 Tbsp ice water
2 apples, peeled cored and diced
1/4 c. dark brown sugar
1/4 c granulated sugar
2 Tbsp fresh orange juice
1/2 tsp vanilla
1 egg wash, beaten

Directions:
-In bowl of food processor, combine flour, salt, sugar and pulse to combine.
-Add shortening and butter and pulse until butter is incorporated in pea sized amounts, about 8-10 one second pulses.
-Slowly add water, 1 Tbsp at a time, pulsing to combine.
-When just combined, remove from processor onto a lightly floured surface.
-Use hands to form into disk shape.
-Wrap well with plastic wrap and place into fridge for 30 minutes or up to overnight.
-Preheat oven to 400 degrees and line a baking sheet with parchment.
-Add diced apple, brown sugar, orange juice and vanilla to large bowl, tossing to combine well.
-Take dough out of fridge and carefully roll to ¼ inch thickness.
-Cut out large circle, place onto prepared baking sheet.
-Place a large spoonful of apple mixture onto circle of dough.
-Cut out another circle, place on top of first circle of dough and press edges to seal.
-Cut out small piece for stem and small piece for leaf and press onto top of circle.
-Cut “x” shape into middle of circle to vent.
-Repeat with remaining ingredients.
-Brush tops with beaten egg.
-Place into preheated oven and bake until just turning golden in color, about 15 minutes.
-Remove and let cool completely before eating.

makes about 12 pies

Flaky Apple Turnovers

Flaky Apple Turnovers - as seen on Tuesdays with Dorie

Flaky Apple Turnovers

For the dough:

• 1 cup sour cream
• 1/2 cup sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 3 sticks (12 ounces) cold unsalted butter, cut into small pieces

For the filling:

• 1 tablespoon all-purpose flour
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 4 Fuji or Granny Smith apples, peeled, cored, and cut into small chunks
• 3 tablespoons cold, unsalted butter, cut into small bits

For baking:

• 1 large egg, beaten with 1 teaspoon water, for egg wash
• sugar, for dusting

To make the dough:

Stir the sour cream and sugar together; set aside.

Whisk the four and salt together in a large bowl, then toss the butter bits over the flour. Working with a pastry blender, two knives or your fingers, cut the butter into the ingredients until the mixture resembles coarse meal. Don't worry about being thorough - it's better to have an uneven mix than an overworked dough. Switch to a fork and, using a lifting and tossing motion, gently stir in the sour cream. The dough will be very soft.

Divide the dough in half. Put each half in a piece of plastic wrap and use the plastic to shape each piece into a rectangle (don't worry about size or precision). Wrap the dough and refrigerate it for at least 1 hour, or for up to 2 days.

Remove one piece of dough from the fridge and roll it into a rectangle about 9 x 18 inches. The dough is easiest to work with if you roll it between sheets of wax paper or plastic wrap (I used parchment paper and it was really easy to work with!) - if you want to roll it traditionally, make sure to flour the rolling surface. Fold the dough in thirds, like a business letter, wrap it and refrigerate it. Repeat with the second piece of dough, and refrigerate the dough for at least 2 hours or up to 1 day.

To make the filling:
Whisk the flour, sugar, and cinnamon together in a large bowl. Add the apples and toss to coat.

Getting ready to bake:
Position the racks to divide the oven into thirds, and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicon mats.

Roll out one piece of dough to a thickness of about 1/8 inch, and cut out 4 1/2 inch rounds with a large cutter or the edge of a tartlet pan. Repeat with the second piece of dough. If you'd like, you can gather the scraps together, chill them, and make additional turnovers. (The turnovers made from scraps will taste good, but they won't be as pretty and light as the first rounders.) You'll get 7 or 8 rounds from each piece of dough.

Place 1 to 2 tablespoons apples in the center of each round and dot with the butter. Moisten the edges of each round with a little water and fold the turnovers in half, sealing the edges by pressing them together with the tines of a for. Use the fork to poke steam holes in each turnover, and transfer the turnovers to the baking sheets. (At this point, the turnovers can be frozen; wrap them airtight when they are firm and store them for up to 2 months. Bake them without defrosting, adding a few minutes to their time in the oven)

Brush the tops of the turnovers with a little of the egg wash and sprinkle each one with a pinch of sugar. Bake for about 20 minutes, rotating the baking sheets from top to bottom and front to back after 10 minutes. When done, the turnovers will be puffed, firm to the touch, and golden. Gently transfer them to racks and cool to room temperature.

Julie's verdict:
This is one of the best doughs I've ever tasted. It took all of my self control not to eat more of it while working with the dough. Hubby loved these! I made half of the batch immediately, and then kept half frozen in individual portions so I can make them "on demand" for him. This recipe takes a bit of time to make (you have to let the dough refrigerate for two long periods of time), but if you make a half of a batch at a time, and freeze the other half, I think it's more than worth it!

Cherry Pocket Pies

Cherry Pocket Pies - Williams-Sonoma

2 1/2 cups (390g) all-purpose flour
1 tsp. salt, plus a pinch
2 Tbsp plus 1/2 cup (125 g) granulated sugar
16 Tbsp. (2 sticks/250g) cold unsalted butter, cut into 1/2 inch (12mm) dice
6 to 8 Tbsp (90 to 125ml) ice water

1 1/2 Tbsp cornstarch
2 cups (295g) fresh or frozen pitted sour cherries, thawed and drained if frozen
1 tsp. vanilla extract
1 egg, lightly beaten with 1 tsp. water
coarse sugar for sprinkling
vanilla ice cream for serving

In the bowl of a stand mixer fitted with the flat beater, beat together the flour, the 1 tsp salt and the 2 Tbsp granulated sugar on low speed for 10 seconds. Add the butter and beat until the mixture resembles coarse meal, about 30 seconds. Increase the speed to medium-low and beat for 1 1/2 minutes more. Add the 6 Tbsp (90 ml) ice water, reduce the speed to low and beat for 20 seconds. The dough should hold together when squeezed with your fingers, but should not be sticky. If it is crumbly, add more water, 1 tsp at a time, and beat for 5 seconds after each addition. Divide the dough in half, wrap with plastic wrap and shape each into a disk. Refrigerated for at least 2 hours or up to overnight.

In a saucepan, whisk together the 1/2 cup (125g) granulated sugar, the cornstarch and pinch of salt, then add the cherries and vanilla. Set over medium-high heat and cook until slightly thickened, about 15 minutes. Let cool.

Let the dough stand at room temperature for 5 minutes. On a floured surface, roll out 1 dough disk into a round 1/16 to 1/8 inch (2 to 3 mm) thick. Brush off the excess flour. Using a pocket pie mold, cut out 8 of each shape (4 solid and 4 with the decorative cutout). Reroll the dough scraps, if necessary, and cut out more shapes. Repeat with the remaining dough disk.

Place a solid shape in the bottom half of the cutter and gently press the dough into the mold. Fill the center with 1 to 2 Tbsp cherry filling and brush the edges of the dough with some of the egg wash. Top with a shape with a decorative cutout. Press the top half of the cutter down to seal and crimp the edges of the pie. Remove the pie from the mold and place on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Freeze the pies for 30 minutes.

Preheat an oven to 400 F (200 C).

Brush the top of the pies with egg wash and sprinkle with coarse sugar. Bake until the crust is golden brown and the filling is gently bubbling, about 20 minutes. Transfer the pies to a wire rack and let cool for 10 minutes. Serve with vanilla ice cream. Makes about 8 pocket pies.



Apple alternative - taken from allrecipes.com
3 apples peeled, cored, thinly sliced
2 Tbsp sugar
2 Tbsp flour
1 tsp. apple pie spice
1 Tbsp vanilla extract

Mozzarella Pillows

Mozzarella Pillows - as seen on Everyday Italian on the Food Network
Recipe from Giada DeLaurentiis

Prep time: 30 minutes
Cook time: 25 minutes
Total time : 55 minutes

Ingredients

* 1 (26-ounce) jar marinara sauce (about 3 cups)
* 1 cup grated mozzarella cheese
* 2 slices prosciutto, finely chopped
* 4 storebought 9-inch pie crusts
* 2 eggs, beaten, for egg wash
* 1/2 cup grated Parmesan

Directions

Special equipment: scalloped ravioli cutter

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Place the marinara sauce in a medium saucepan over medium heat and cook until reduced to a thick, jam-like consistency, about 30 minutes. There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool to room temperature, about 30 minutes. Stir in the mozzarella cheese and prosciutto.

Meanwhile, place 1 piece of dough on a work surface. Roll the dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press the scraps into a small rectangle and roll it out to the same thickness as the other rectangle. Cut 3 rectangles from the large rectangle and 1 rectangle from the small rectangle. Each should measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining pie dough.

To form the tarts, place the rectangles on a work surface. Brush each rectangle with egg wash. Place a large spoonful of the marinara mixture in the middle of the bottom half of the rectangle. Fold the dough in half over the marinara mixture to make a 3 by 4-inch rectangle. Press the edges to seal. Using a scalloped ravioli cutter, trim the rectangles to make a decorative edge. Place the tarts on the baking sheets. Brush with egg wash and generously sprinkle with cheese. Bake until golden, about 20 to 25 minutes.