Ingredients:1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells 1 tbsp. vegetable oil 1 1/2 cups small broccoli flowerets 1 1/2 cups sliced mushrooms 1 medium green OR red pepper , chopped1 small onion , chopped3/4 cup Prego® Traditional Pasta Sauce 1 cup shredded mozzarella OR Swiss cheese
Directions:THAW pastry shells at room temperature 30 min. Preheat oven to 400°F.
ROLL pastry shells into 7" circles on lightly floured surface. Place on 2 large baking sheets. Prick thoroughly with fork. Bake 10 min.
HEAT oil in skillet. Add broccoli, mushrooms, pepper and onion and cook until tender-crisp.
SPREAD pasta sauce over shells to within 1/2" of edge. Top with vegetable mixture. Sprinkle with cheese. Bake 5 min. or until cheese melts.
Directions:THAW pastry shells at room temperature 30 min. Preheat oven to 400°F.
ROLL pastry shells into 7" circles on lightly floured surface. Place on 2 large baking sheets. Prick thoroughly with fork. Bake 10 min.
HEAT oil in skillet. Add broccoli, mushrooms, pepper and onion and cook until tender-crisp.
SPREAD pasta sauce over shells to within 1/2" of edge. Top with vegetable mixture. Sprinkle with cheese. Bake 5 min. or until cheese melts.
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