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 Pesto (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 foil and set aside.
Cut each sheet of the puff pastry into 4 squares and place 4 squares on each prepared pan
about 2 inches apart. Brush each square with 1 tablespoon tomato sauce or pesto and top wi
th 1 tablespoon shredded cheese, 1 tomato slice, 1 tablespoon each diced peppers and mushr
oom slices. Add 2 more tablespoons shredded cheese and a few slices of onion if desired. Y
ou can also add your own favorite toppings.
Bake on center oven rack for 15 minutes or until pastry is puffed and cheese is golden.
No Nutritional Information Available
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