Ingredients1 h 30 m servings 287 cals
- 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 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 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.
Per Serving: 287 calories; 19.5 g fat; 18.2 g carbohydrates; 9.6 g protein; 43 mg cholesterol; 331 mg sodium. Full nutrition
ReviewsRead all reviews 5
What a great idea! I tested this out for inclusion in my Christmas Eve dinner. Made it in the morning and placed in the refigerator, covered in plastic wrap, on a baking sheet. Removed from frid...
The first time I made this, I found it to be a little bland. Since then, I have added a generous helping of Italian seasoning and some crushed red pepper when cooking the vegetables, and sometim...
We had this as part of our Christmas Eve dinner this year. The flavor was exceptional! (Use the red pepper; I think green would take it in a different direction that would not be as good.) My on...
it was okay. I made it just like it states. There wasn't to much flavor. Probably won't make again.