I made this pastry for a dinner that I had with friends, but I enjoyed it so much that I made it the very next evening for Heath and I. I paired it with pork loin and it made for a yummy dinner.
4 oz cream cheese, softened
1 cup shredded Italian cheese
2 cups broccoli
1 cup grape tomatoes, cut in half
8 oz fresh mushrooms, sliced
2 sheets puff pastry, thawed
1 egg
Preheat oven to 375. Mix vegetables, cream cheese and cheese in bowl. Place both pastry sheets on baking sheet and pinch together with fingers to make one big piece. Place vegetable mix in middle of pastry and fold up sides. Close edges with fingers. Brush with egg mixture. Bake about 30 minutes, or until puffed up and golden brown.
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