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Source: Campbell's Recipes
Tagged With: 25 pieces
Puffs Primavera
What a tasty way to eat your vegetables!  These absolutely elegant pastry puffs are filled with zucchini, squash, red pepper and lots of cheese.  Give them a try...they taste even better than they look!
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Serves: 25 pieces
Prep Time: 35 minutes
Cook Time: 15 minutes
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1/2 cup ricotta cheese
1/3 cup Grated Parmesan cheese
1 teaspoon finely grated lemon zest
1 teaspoon lemon juice
1/8 teaspoon freshly ground black pepper
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 small zucchini or yellow squash, cut into 3-inch matchstick-thin strips
1 small red pepper, cut into 3-inch matchstick-thin strips

Heat the oven to 400°F.  Stir the ricotta cheese, Parmesan cheese, lemon zest, lemon juice and black pepper in a medium bowl. 

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 10x12-inch rectangle.  Cut off a 2-inch strip crosswise to make a 10-inch square, reserving the strip.  Cut the pastry square into 25 (2-inch) squares.  Cut the reserved pastry strip crosswise into 25 strips.

Place about 1 1/2 teaspoons cheese mixture in the center of each pastry square.  Arrange the vegetables diagonally on the pastry squares on top of the cheese mixture.  Fold 2 opposite corners to the center over the filling and press to seal.  Place the pastry strips crosswise across the center of the filled pastries.  Wrap the ends of the strips around the pastries to meet in the back and press to seal.  Place the pastries, vegetable-side up, onto 2 baking sheets.
Bake for 15 minutes or until the pastries are golden brown.

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