INGREDIENTS

INSTRUCTIONS

Roll the puff pastry into a rectangle 11 x 15 inches. Transfer it to  a
11 x 17-inch sheet tray lined with parchment paper and fit the  dough
to the tray exactly. Be sure the dough is evenly rolled - about
3/8-inch thick. Freeze the sheet tray for about 1/2 hour. Remove the
tray from the freezer and using a fluted 2 1/4-inch round cutter, cut
out 24 to 28 circles. Using a fork, dock each round well in the
center, 4 to 6 times; leave a 1/4-inch rim undocked. The circles can
be put back in the freezer for up to 2 months.  Once they're frozen,
they can be stacked and wrapped in plastic wrap.  Preheat oven to 425
degrees. Heat some oil in a pan and cook the onions slowly, until  they
are soft and fully cooked. Season with salt and pepper. Set  aside to
cool. Slice the tomatoes about 3/8-inch thick. Cut off  broccoli
flowers about 1 1/4 inches around. Cut them as close to the  flower as
possible, without them falling apart. Cut the stems off the  mushrooms
flush with the bottom of the cap (don't hollow them) and  slice as
thinly as possible. Fill a little bowl with about 1-inch of  oil. Place
the rounds of dough, upside down on a papered cookie sheet  and dock
again. Brush about 1/3 with oil, spread about 1/3 with a  little olive
paste or pesto, and spoon about 1/2 of the cooled onions  on the
remaining rounds. Sprinkle each with Parmesan. Place a tomato  slice on
the rounds spread with oil only; the slice should be the  same size or
a little smaller than the round of dough. Garnish with a  few strips of
fresh basil. Dip each broccoli flower into the oil,  head down, and
press it, flower up, into the center of each round  spread with olive
paste.  Press a sliced mushroom cap into the center  of each onion
round. Slant the cap a little so that the slices  separate. Brush each
round generously with oil and sprinkle  generously with Parmesan, salt
and pepper.  Bake for about 17 minutes  or until the bottoms are
lightly browned. Serve warm.  Yield: about 2  dozen Recipe By : BAKERS'
DOZEN (PEGGY CULLEN) SHOW #BD1A40  Posted to MC-Recipe Digest V1 #309
Date: Sat, 23 Nov 1996 22:46:58 -0600  From: Jackie Bordelon
<jbord@premier.net>

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4143
Calories From Fat: 2543
Total Fat: 284.9g
Cholesterol: 164.4mg
Sodium: 4403.6mg
Potassium: 1321.8mg
Carbohydrates: 278.4g
Fiber: 10.2g
Sugar: 27.4g
Protein: 119.2g