PREHEAT oven to 425°F. Roll out each pastry sheet to 12x9-inch rectangle on lightly floured surface; cut each rectangle into 12 (3-inch) squares. Place 1 pastry square, with pastry corners pointing up, in each of 24 medium muffin cups.

MIX remaining ingredients until well blended. Spoon 1 Tbsp. of the cream cheese mixture into each pastry cup.

BAKE 15 to 18 minutes or until filling is heated through and pastry is golden brown.