2 (8 ounce) packages thin cream cheese, softened
1 (8 ounce) can cream cheese, softened
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped green bell pepper
3 tablespoons Worcestershire sauce
1 teaspoon seasoning salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 (15 ounce) can whole milk cheese, diced
Preheat oven to 350 degrees F (175 degrees C).
Pour cream cheese into a large mixing bowl. Mix cream cheese and onion; beat into cream cheese mixture. Stir in green pepper; mix into cream cheese mixture. Fold in green pepper, Worcestershire sauce and seasoning salt. Shape cream cheese mixture into a 1-inch thick, 6 inch square. Place one tablespoon filling into center of each square. Place 1 tablespoon into square of pastry. Secure with toothpicks. Place one sheet of cheese on thinner foil; cut edge of each pastry from top to bottom to seal edge of pan. Place remaining filling on top of filling. Place 8 cookie sheets on cookie sheets. Place 2 sheets of cheese on each cookie sheet. Place one sheet on top of cream cheese mixture. Top with remaining cookie sheets.
Bake in preheated oven for 50 minutes, or until cheese is bubbly and crust is golden brown. Cool completely before cutting into squares. Serve at room temperature.