Vegetables En Croute - Fagor 670041770 Manuel D'utilisation

Vegetables en Croute

Serves: 6 as a side dish or 12 as an appetizer
Time: 30 minutes
Ingredients
½ cup pitted kalamata or black olives
8-10 sun-dried tomato halves, packed in oil
1 Tbsp. oil from the sun-dried tomato jar
12-15 slices of overlapping provolone cheese.
8 slices provolone cheese
10-oz. box of frozen spinach, thawed and squeezed dry
12-oz. jar of roasted red peppers, drained, patted dry and sliced
1 sheet of frozen puff pastry, thawed according to package directions
1 egg, beaten
Directions
1. Preheat your oven for 10 minutes by selecting Bake Function and adjusting
temperature to 420°F.
2. Combine the olives, tomatoes and oil in your food processor's bowl. Pulse
until the mixture forms a rough paste.
3. Lightly flour a flat working surface and a rolling pin. Unfold the puff pastry on
floured surface. Roll into a 14x12-inch rectangle.
4. Spread the olive-tomato mixture onto the pastry, leaving a 1-inch border
around the edges. Top with the cheese, overlapping the slices. Spread
spinach evenly over cheese. Place pepper strips over spinach, making sure
the pepper strips run parallel to the longest side of the rectangle.
5. Fold 1-inch of pastry over the filling on each of the short sides of the rectangle.
Then fold the long sides over and pinch the dough together at the corners.
Roll the pastry, starting at one of the long ends, as tightly as possible. Pinch
the seams well to enclose filling and seal the seams closed.
6. Transfer the roll to your prepared baking sheet, seam side down. Brush the
entire surface with beaten egg.
7. Bake for 30 minutes in the pre-heated 425°F. oven, or until the bread is
golden. Allow it to cool for 10 minutes and cut into 1-inch strips crosswise for
an appetizer or into 6 even pieces for a side dish.
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