1pt.whole white button mushrooms, sliced,
1yellow squash, chopped in half moons,
1zucchini, chopped in half moons,
*salt and pepper, to taste,
1bag H-E-B Baby Spinach,
2Tbsp.all purpose flour, for dusting,
1sheet (12x10-inch) puff pastry,
1wheel (6 oz.) H-E-B Brie, cut into small pieces,
1Preheat 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 pepper. Sauté 10 minutes stirring often. Add spinach and cook another 2 minutes, folding in spinach. Strain as much of the liquid as possible and cool.
2Melt butter in microwave (approximately 45 seconds on high).
3Sprinkle flour on counter or large cutting board to avoid sticking. Add puff pastry sheet.
4Using a paper towel, fingers or pastry brush, gently butter perimeter of pastry.
5Place a layer of Brie on long side of pastry. Layer vegetables on top the Brie in a 2-inch straight row.
6Gently 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.
7Bake 25 minutes or until golden brown.
Calories: 360, Total Fat: 27g, Saturated Fat: 11g, Sodium: 360mg, Carbohydrates: 22g, Dietary Fiber: 2g, Protein: 9g