8 oz. cream cheese, room temperature
1/2 cup butter, softened
1¼ cups all-purpose flour
1 cup Muenster cheese, grated
Parsley, chopped, to taste
1 egg yolk
In a bowl, blend ingredients and form into walnut-size balls. Cover and refrigerate for 30 minutes. On a lightly floured cutting board, roll each ball into an oval shape.
Preheat oven to 375ºF. In a bowl, beat egg and mix in cheese and parsley. Place one to two teaspoons filling in each oval crust. Fold, crimp edges, and brush tops with egg yolk. Bake on a sheet pan for 15 to 20 minutes, or until brown.