Cooking Directions

• Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the peppers, mushrooms, eggplant, onion, garlic powder and basil and cook until the vegetables are tender and the liquid is evaporated. Let cool to room temperature.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12-inch rectangle. With the short side facing you, spoon the vegetable mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Top with the cheese. Starting at the short side, roll up like a jelly roll. Tuck the ends under to seal. Place seam-side down onto a baking sheet. Brush with the egg mixture.
• Bake for 25 minutes or until the pastry is golden brown.  Remove the pastry from the baking sheet and let cool on a wire rack for 10 minutes.

Ingredients

• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 1 egg
• 1 tablespoon water
• 2 tablespoons vegetable oil
• 2 small green pepperor red bell peppers, cut into 2-inch-long strips (about 2 cups)
• 3 ounces mushrooms, sliced (about 1 cup)
• 1 cup cubed eggplant
• 1 small onion, sliced (about 1/4 cup)
• 0.5 teaspoon garlic powder
• 1 teaspoon dried basil leaves, crushed
• 4 ounces mozzarella cheese, cut into 8 slices