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-High heat, sauté
; onions, mushrooms, squash, zucchini and garlic in canola oil. Season with salt and peppe
r. Sauté 10 minutes stirring often. Add spinach and cook another 2 minutes, foldin
g in spinach. 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. Add puff pastry sheet.
Using a paper towel, fingers or pastry brush, gently butter perimeter of pastry.
Place a layer of Brie on long side of pastry. Layer vegetables on top the Brie in a 2-inch
Gently roll tight, tucking the sides in and pinching the open parts with your fingers. Use
remaining butter to gently brush top of dough. Place on a lightly greased baking sheet.
Bake 25 minutes or until golden brown.
Calories: 360, Total Fat: 27g, Saturated Fat: 11g, Sodium: 360mg, Carbohydrates: 22g, Die
tary Fiber: 2g, Protein: 9g