Recipe
Ingredients
-
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
-
2 tablespoons olive oil
-
1/4 cup grated Parmesan cheese
-
2/3 cup ricotta cheese
-
2 medium plum tomato, sliced
-
2 tablespoons chopped fresh basil leaves
Directions
Heat the oven to 375°F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
Unfold the pastry on a lightly floured surface. Roll into a 9 x 13-inch rectangle. Cut the rectangle into 2 (4 1/2 x 12-inch) rectangles. Roll in the edges to form a rim. Place the pastry rectangles on the baking sheet. Drizzle each with 1 tablespoon olive oil.
Stir 2 tablespoons Parmesan cheese and ricotta cheese in a small bowl.
Top each pastry rectangle with half the ricotta cheese mixture, half the tomato, half the basil and half the remaining Parmesan cheese.
Bake for 20 minutes or until the crust is golden.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
More Recipes
-
S’mores Sandwich Swirls
-
Crunchy Spiced Horns
-
Raspberry-Filled Shells with Double Chocolate Soup
-
Chocolate Coconut Cookies
-
Chopped Chicken with Dill en Croute
-
Artichoke and Spinach Swirls
-
Mushroom & Bacon Triangles
-
Creamy Vegetables in Pastry Shells
-
Chocolate Cups
-
Sausage & Stuffing Criss-Cross Pastry
-
Stuffed-Crust Sopressata Pizza with Lemony Arugula Salad
-
Pear Tortetta
-
Chicken Dijon in Pastry Shells
-
Shrimp & Scallops Au Gratin
-
Caramel Apple & Pecan Napoleons
-
Truffle Cups
Comments & Ideas
Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
Comments
Share Your Twist!
How do you make this recipe your own?