Ensure your puff pastry has thawed according to package instructions. Usually this means sitting for 40 minutes at room temperature.

Preheat oven to 400°F.

Using a circle cookie cutter, cut 12 two-inch circles (or as many as you can) or cut the sheet into 12 or 15 squares. If using a cookie cutter, don't twist when you press down, this will prevent the pastry from puffing up evenly.

Cut a smaller circle in the middle of each puff, about 1-inch in diameter (I used a 1 ⅛-inch cutter). If cutting squares, cut a smaller square so you're left with a border that's slightly less than a half-inch wide. Don't worry about cutting all the way through. We're just scoring them so we can press down the middles later.

Brush the border of each puff with beaten egg yolk, milk or cream, trying to avoid the crevice where you cut the smaller shape. (You can use a pastry brush or even a clean finger. I used a small art brush.) Sprinkle everything seasoning on the rims.

Transfer your cutouts to a half sheet tray lined with parchment paper. Bake on the middle rack for 12-15 minutes or until the puffs are puffed up, set and deep golden brown on top.

Remove from the oven and gently press down the centers of each puff with a measuring spoon (a shot glass also works well.)

In a small bowl, mix together the softened cream cheese, goat cheese, lemon juice, Worcestershire sauce (if using), salt, and pepper until well combined.

Spoon a heaping teaspoon of the cheese mixture into the center of each puff.

Top each puff with a small dollop (about ½ teaspoon) of red pepper jelly.

Garnish with sliced green onions or dill fronds.