Celebrating Fall

Mushroom, Broccoli & Cheddar Bundles
Shirley and Andy
Ingredients:
1 pkg. Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1 egg
1 tbsp. water
1 tbsp. vegetable oil
1 pkg. (10 oz.) frozen chopped broccoli (2 cups), thawed and drained
2 cups sliced mushrooms
1 small onion, chopped
2 cloves garlic, minced
1 cup shredded sharp Cheddar cheese

Directions:
THAW pastry sheets at room temperature 30 min. Preheat oven to 400°F. Mix egg and water.

HEAT oil in skillet. Add broccoli, mushrooms, onion and garlic and cook until mushrooms are tender and liquid evaporates. Remove from heat. Stir in cheese.

UNFOLD pastry on lightly floured surface. Roll each sheet into 12" square and cut each into 16 (3") squares. Place 2 tsp. broccoli mixture in center of each square. Brush edges of squares with egg mixture. Fold corners to center over broccoli mixture. Press edges to seal. Place 2" apart on baking sheet. Brush with egg mixture.

BAKE 15 min. or until golden. Makes 32 appetizers.