6 servings
Ingredients:
1 sheet frozen puff pastry, thaw for 40 minutes.
1 cup sliced white mushroom
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 tbsp minced garlic
2 tbsp olive oil
1/2 cup shredded fontina cheese
1/2 tbsp chopped parsley
Direction:
Preheat oven to 400F. Prepare big cookie sheet.
Saute white mushroom and garlic with olive oil for 5 minutes. Add bell peppers, continue to cook for 5 minutes. Set aside.
Roll puff pastry to form a rectangular about 9" x 14". Cut with the back of a knife about 1" frame around the pastry. Pierce all over the inside part of the frame with a fork. Spread sauteed vegetables evenly over the pierced side of the pastry. Bake for 15 minute or until puffed and browned.
Sprinkle the top with all the cheese. Cut into individual size.
