| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Packung | Pepperidge farm frozen puff pastry; 1 sheet |
| 2 Teelöffel | vegetable oil |
| 1 Tasse | Small broccoli flowerets |
| 1 Tasse | Sliced mushrooms; (about 3 ounces) |
| 1/2 Tasse | Chopped green or red pepper |
| 1/4 Tasse | Onion chopped |
| 3/4 Tasse | Prego traditional spaghetti sauce |
| 1 1/2 Tasse | Shredded mozzarella or swiss cheese; (6 ounces) |
|
1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400°F.
2. Unfold pastry on lightly floured surface. Roll into 15- by 10-inch rectangle and place on baking sheet. Prick with fork. Bake 10 minutes
3. In medium skillet over medium heat, heat oil. Add broccoli, mushrooms, pepper and onion and cook until tender.
4. Spread Prego sauce over crust to within 1/2 inch of edges. Top with vegetable mixture. Sprinkle with cheese. Bake 5 minutes more or until cheese is melted. Cut into 8 pieces.
|
|
Anmerkungen zum Rezept:
|
