Wednesday, September 11, 2013

Spinach Artichoke Tomato Puff Pastry

 
I was trying to think of what to make with leftover spinach artichoke dip and this Spinach Artichoke Tomato Puff Pastry is amazing!   I always use Pepperidge Farm Puff Pastry Sheets, you can find it in the freezer section of the grocery store and they are great for so many recipes.  This recipe is super easy (if you have leftover spinach artichoke dip or if you want to use store-bought).  Enjoy!


Spinach Artichoke Tomato Puff Pastry

Ingredients
1 puff pastry sheet
1 ½ cup spinach artichoke dip (recipe here)
½ cup mozzarella cheese, shredded
1 tomato, sliced

Directions

Preheat oven to 400 degrees F.

Unfold puff pastry sheet on a baking pan.   Poke puff pastry with a fork to let the steam come out.


Spread a layer of spinach artichoke dip.


Arrange tomato slices.


Sprinkle shredded mozzarella cheese on top.


Bake for 20 to 25 minutes until pastry is golden brown.