Cooking Directions

• While the pastry is thawing, heat the oven to 400°F.
• Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 6 rectangles, making 18 in all. Place the pastry rectangles onto a baking sheet.
• Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.  Split the pastries into 2 layers, making 36 in all.
• Heat the butter in a 10-inch skillet over medium heat.  Add the mushrooms and zucchini and cook until tender and the liquid is evaporated. Season to taste.  Stir in the basil.
• Place 18 bottom pastry layers onto a baking sheet.  Divide the mushroom-zucchini mixture among the bottom pastry layers.  Top with the cheese and top pastry layers.  Bake for 5 minutes or until cheese is melted.

Ingredients

• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 2 tablespoons butter
• 8 ounces portobello mushroom, cut into 1/2-inch slices
• 1 small zucchini, thinly sliced crosswise or 1/2 cup sliced drained roasted peppers
• 3 tablespoons chopped fresh basil leaves
• 9 slices deli mozzarella cheese, cut in half and rolled up