Mushroom and Mozzarella Puff Pastry Appetizer

Name: Mushroom and Mozzarella Puff Pastry Appetizer
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16 to 20 pieces
Ingredients: 1 frozen puff pastry (397 g) from the store 30 ml (2 tablespoons) olive oil 1 package (227 g) sliced button mushrooms ½ finely chopped yellow onion 2 cloves of garlic, minced 2.5 ml (½ teaspoon) crushed red pepper flakes 125 ml (½ cup) Rao’s Margherita Pizza Sauce 250 g fresh mozzarella cheese 30 ml (2 tablespoons) fresh basil Salt and pepper to taste

Prep Time: 15 mins

Total Time: 50 mins

Serves: 16 to 20 pieces

Chilling the filling before placing it on the dough ensures a flaky and crispy texture. To ensure optimal puff pastry baking, increase the oven temperature to 20 degrees above the recommended temperature. This compensates for the sudden drop in temperature when you open the door. Then, readjust the temperature to the level specified in the recipe for cooking.

Ingredients

1 frozen puff pastry (397 g) from the store
30 ml (2 tablespoons) olive oil
1 package (227 g) sliced button mushrooms
½ finely chopped yellow onion
2 cloves of garlic, minced
2.5 ml (½ teaspoon) crushed red pepper flakes
125 ml (½ cup) Rao’s Margherita Pizza Sauce
250 g fresh mozzarella cheese
30 ml (2 tablespoons) fresh basil
Salt and pepper to taste

Directions

In a large hot skillet, add olive oil and cook the mushrooms.
Once the mushrooms are well browned, add the onion, garlic, and crushed red pepper, and continue cooking for about 3 to 5 minutes. Season the mixture and refrigerate.
On a floured surface, roll out the puff pastry with a rolling pin to a thickness of about 3 to 5 mm.
Spread the puff pastry on a baking sheet, approximately 17”x 11”, lined with parchment paper.
Brush the pastry with Rao’s Margherita Pizza Sauce, being careful not to cover the pastry edges.
Add the mushroom mixture to the pastry and shred the cheese on top.
Bake in the center of the oven at 425 °F for about 24 to 30 minutes.
Once out of the oven, let the puff pastry rest for 5 minutes. Cut into portions and garnish with basil and freshly ground pepper. Serve hot or cold.