| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Swiss |
|
4 |
Servings |
INGREDIENTS
| 1/2 |
pk |
Pepperidge farm frozen puff pastry; 1 sheet |
| 2 |
ts |
Vegetable oil |
| 1 |
c |
Small broccoli flowerets |
| 1 |
c |
Sliced mushrooms; (about 3 ounces) |
| 1/2 |
c |
Chopped green or red pepper |
| 1/4 |
c |
Onion; chopped |
| 3/4 |
c |
Prego traditional spaghetti sauce |
| 1 1/2 |
c |
Shredded mozzarella or swiss cheese; (6 ounces) |
INSTRUCTIONS
1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400ºF.
2. Unfold pastry on lightly floured surface. Roll into 15- by 10-inch
rectangle and place on baking sheet. Prick with fork. Bake 10 minutes
3. In medium skillet over medium heat, heat oil. Add broccoli, mushrooms,
pepper and onion and cook until tender.
4. Spread Prego sauce over crust to within 1/2 inch of edges. Top with
vegetable mixture. Sprinkle with cheese. Bake 5 minutes more or until
cheese is melted. Cut into 8 pieces.
Recipe by: Pepperidge Farm
Posted to brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan
21, 1998
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