Spinach, Pesto and Brie Puffs

Something Extra Winter 2015

Recipe Theme

Our Winter recipes reflect a resolution to eat sustainably and to be happy, healthy, and well all year long.


Spinach, Pesto and Brie Puffs

Spinach, Pesto and Brie Puffs
1 sheet puff pastry, thawed
8 tsp. sun-dried tomato pesto, divided
4 tsp. Raley's Pesto, divided
4 oz. cubed Brie cheese, divided
1 (7- oz.) box Garden Lites Spinach Souffle, thawed

Prep: 15 minutes, Cook: 20 minutes, Serves: 4

1. Unfold 1 thawed sheet puff pastry on a lightly floured board and cut into 4 pieces. Roll out each until slightly thinner and larger. Place 2 tsp. sun-dried tomato pesto, 1 tsp. Raley’s Pesto and 1 oz. cubed Brie cheese in the center of each.

2. Thaw spinach soufflé and press very dry between paper towels. Cut into 4 pieces and place over Brie. Bring up sides of pastry and pinch to seal.

3. Place seam side down on a small greased baking sheet, folding ends under. Bake at 400°F for 20 minutes or until golden brown.

Nutritional Information:
401 calories, 13 g protein, 26 g total fat (10 g sat.), 28 g carbohydrate, 2 g fiber, 3 g sugar, 29 mg cholesterol, 630 mg sodium, 11 points


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