Cooking Directions

• Heat the oven to 375°F.  Lightly grease a 9x13-inch shallow baking dish.
• Stir the eggs, soup mix, broccoli and cottage cheese in a medium bowl.  Cover and refrigerate for 20 minutes.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x13-inch rectangle. Place the pastry into the bottom of the baking dish.  Prick the pastry with a fork.
• Spread the broccoli mixture in the baking dish.  Sprinkle with the Cheddar cheese.
• Bake for 30 minutes or until set.  Let stand in the baking dish on a wire rack for 20 minutes.  Cut into 24 pieces.

Ingredients

• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 4 egg, beaten
• 1 envelope dry vegetable soup and dip mix
• 1 package (10 ounces) chopped frozen broccoli cuts, thawed and well drained
• 1 cup whipped cottage cheese
• 0.5 cup shredded Cheddar cheese(about 2 ounces)