Cheesy Puffy Mini Pizza Squares
2 sheets frozen puff pastry, thawed for 40 minutes
1 container (8 oz.) H-E-B Chef Prepared Sun Dried Tomato or Basil Pest
o (in deli)
1 c. H-E-B Shredded Italian Style® Cheese Blend
2 large roma tomatoes, each cut into 8 thin slices
1 c. H-E-B Ready, Fresh, Go!® Diced Bell Peppers, 3 Color (optional)
½ c. thin sliced fresh mushrooms (optional)
2 green onions, thin sliced (optional)
Heat oven to 400°F. Line two baking sheet pans with parchment or f
oil and set aside.
Cut each sheet of the puff pastry into 4 squares and place 4 squares o
n each prepared pan about 2 inches apart. Brush each square with 1 tab
lespoon tomato sauce or pesto and top with 1 tablespoon shredded chees
e, 1 tomato slice, 1 tablespoon each diced peppers and mushroom slices
. Add 2 more tablespoons shredded cheese and a few slices of onion if
desired. You can also add your own favorite toppings.
Bake on center oven rack for 15 minutes or until pastry is puffed and
cheese is golden.