Puff Pastry With Summer Vegetables & Brie Cheese
1 onion, sliced
1 pt. whole white button mushrooms, sliced
1 yellow squash, chopped in half moons
1 zucchini, chopped in half moons
1 Tbsp. chopped garlic
2 Tbsp. canola oil
* salt and pepper, to taste
1 bag H-E-B Baby Spinach
4 Tbsp. butter
2 Tbsp. all purpose flour, for dusting
1 sheet (12x10-inch) puff pastry
1 wheel (6 oz.) H-E-B Brie, cut into small pieces
Preheat oven to 375°F. In a large sauté pan over Medium-Hi
gh heat, sauté onions, mushrooms, squash, zucchini and garlic i
n canola oil. Season with salt and pepper. Sauté 10 minutes sti
rring often. Add spinach and cook another 2 minutes, folding in spina
ch. Strain as much of the liquid as possible and cool.
Melt butter in microwave (approximately 45 seconds on high).
Sprinkle flour on counter or large cutting board to avoid sticking. Ad
d puff pastry sheet.
Using a paper towel, fingers or pastry brush, gently butter perimeter
Place a layer of Brie on long side of pastry. Layer vegetables on top
the Brie in a 2-inch straight row.
Gently roll tight, tucking the sides in and pinching the open parts wi
th your fingers. Use remaining butter to gently brush top of dough. Pl
ace on a lightly greased baking sheet.
Bake 25 minutes or until golden brown.
Calories: 360, Total Fat: 27g, Saturated Fat: 11g, Sodium: 360mg, Carb
ohydrates: 22g, Dietary Fiber: 2g, Protein: 9g