- 1 sheet Pepperidge Farm® Puff Pastry
- 1 egg
- 1 tablespoon water
- 2 tablespoons vegetable oil
- 2 small green or red peppers, cut into 2-inch-long strips
- 3 ounces mushrooms, sliced
- 1 cup cubed eggplant
- 1 small onion, sliced
- 1/4 teaspoon garlic powder
- 1 teaspoon dried basil leaves, crushed
- 8 (1/2 ounce) slices mozzarella cheese
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Mix the egg and water in a small bowl.
- 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 16×12 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 edges. 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 on a baking sheet. Brush with the egg mixture.
- Bake for 25 minutes or until the pastry is golden. Slice and serve warm.