Contributor: Sharon Meyers
This recipe is being shared with us by Sharon Meyers, a member of Agri-Culture’s Down to Earth Women Luncheon Committee (DEW) and a very good friend of the farming community. Based on good authority, I understand this recipe is delicious and might very well fit into your holiday meal planning. Thank you Sharon for sharing.
Roll out on lightly floured area to fit your cookie sheet – I use 1 pkg (2 sheets) or frozen puff pastry sheets for each of my large cookie sheets. Just fit them together and roll. Spray pans lightly with pam. Prick pastry all over with fork. Brush with egg wash (1 egg + 1 TBSP milk). Bake in 350 oven for ten minutes or golden brown. (can be made a day ahead)
Spread baked pastry with pesto & add layers of each ingredient. Bake in 350 oven for another five minutes or until topping is warm. An alternate method is to rolled out pastry, added toppings and baked everything at once. For that method bake in 350 oven for 20 – 30 minutes. I am still trying to figure out which method is best.
Frozen puff pastry Sheets (two sheets in each pkg.)
Homemade Pesto (you can also use prepared pesto, but be sure to drain off oil, it makes pastry too soggy)
Mozzarella Shredded Cheese
Thinly sliced Red, Yellow, Green bell peppers
Thinly sliced red onion
Crisp fried bacon pieces
Sprinkle w/toasted pinenuts
Sundried tomatoes (I gave up using fresh tomato because the juice from tomato makes tart too soggy).