Thu, May 24 2012
Corrine's Puff Pastry Vegetable Pizza
A wonderful pizza for last minute snacks.
Ingredients
1/2 pkg. Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
2 tsp. vegetable oil
1 C. small broccoli flowerets
1 C. sliced mushrooms
1/2 C. chopped green or red pepper
1 small onion, chopped
3/4 C. Prego Traditional Pasta Sauce
1 1/2 C. shredded mozzarella or Swiss cheese
Nutrition Information
Serving Size 1 (60g)
Recipe makes 20 servings
Calories 180
Calories from Fat 100 (55%)
Amount Per Serving %DV
Total Fat 11.1g 17%
Saturated Fat 5.5g 27%
Monounsaturated Fat 3.4g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 37mg 12%
Sodium 272mg 11%
Potassium 78mg 2%
Total Carbohydrate 14.2g 4%
Dietary Fiber 1.1g 4%
Sugars 1.6g
Protein 6.1g 12%
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Thaw pastry sheet at room temperature 30 min. Preheat oven to 400 degrees. Unfold pastry on lightly floured surface. Roll into 15"x10" rectangle and place on baking sheet. Fold over edge about 1/2" to form rim. Prick center of pastry rectangle thoroughly with fork. Bake 10 min. Heat oil in skillet. Add broccoli, mushrooms, pepper and onion and cook until tender. Spread pasta sauce over crust to rim. Top with vegetable mixture. Sprinkle with cheese. Bake 5 min. or until cheese melts. Cut into 8 pieces for main course or 16 pieces for appetizers.
Tip: Use any of your favorite pizza toppers: pepperoni, sliced pitted olives, pizza cheese or sausage.
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