While looking for ideas on how to use the puff pastry sheets I’d purchased, I came across a good recipe on the Pepperidge Farm website itself.
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed according to package instructions
Flour (for rolling out the puff pastry)
1 Tbsp oil
2-3 garlic cloves, minced
1 jalapeno, chopped finely
3 cups mixed vegetables, cooked (I used onions, mushrooms, capsicum, fresh spinach and frozen corn)
1/2 cup shredded cheddar cheese
½-1 tsp lemon-pepper seasoning
Preheat the oven to 375 F. On a floured surface, roll the puff pastry out to a 16 x 10-inch rectangle.
Meanwhile, heat oil in a pan and add the garlic, jalapeno and onions followed by the mushrooms. Cook till the mushrooms are moisture-free and then add the chopped bell peppers, spinach and corn. Add the lemon-pepper seasoning. Cook and set aside.
Add the contents of the pan into a bowl. Cool for a bit and add the shredded cheese to it. Mix well.
Top the puff pastry sheet with the cheese and vegetable mixture leaving a 1-inch border on the sides. Starting with the long side of the dough, roll it up to form a log. Cut into slices. Place the slices, cut-side down, onto a baking sheet that is greased well. (This is important: I did not grease my baking sheet properly and had some difficulty getting the baked swirls off the sheet.)
Bake for 20 minutes or until golden brown. Remove from the baking sheet.
We had a few of these swirls to go with some soup and it made for a delicious and filling dinner.