Meal-mail

Friday, June 9, 2006

Dear Jerry,

Extra-special, but super-simple is perfect for Friday night supper.

Garden Vegetable Pizzas
from Campbell's Kitchen

Thaw Time: 40 min. - Prep Time: 30 min. - Bake Time: 15 min.

looking for more fabulous meal ideas? visit us at campbellskitchen.com

Ingredients:

1 pkg. (10 oz.) Pepperidge Farm® Frozen Puff Pastry Shells

1 tbsp. vegetable oil

1 1/2 cups small broccoli flowerets (about 1/2 lb.)

1 1/2 cups sliced mushrooms (about 4 1/2 oz.)

1 medium green OR red pepper, chopped (about 3/4 cup)

1 small onion, chopped (about 1/4 cup)

3/4 cup Prego® Traditional Pasta Sauce

1 cup shredded mozzarella OR Swiss cheese (4 oz.)

Directions:

1. Thaw the pastry shells at room temperature for 40 minutes or until they’re easy to handle. Heat the oven to 400°F. Lightly grease 2 baking sheets.
2. On a lightly floured surface, roll the shells into 7-inch circles. Put the circles on the baking sheets. Using a fork, prick the pastry thoroughly. Bake for 10 minutes or until golden. Leave the pastry on the baking sheets, and place the sheets on wire racks. Set aside.
3. Heat the oil in a 10-inch skillet over medium-high heat. Add the broccoli, mushrooms and pepper and cook and stir until the vegetables are tender-crisp.
4. Spread the pasta sauce over the pastry to within 1/2-inch of the edge. Top with the vegetable mixture and the cheese. Bake for 5 minutes more or until the cheese melts. Serves 6.

Set out a variety of pizza toppings and let everyone make their own. Toss a big salad of greens and vinaigrette to enjoy while pizzas are in the oven.

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Believe it or not, Americans eat 75 acres of pizza a day. -Boyd Matson

Campbell Soup Company

Camden, NJ U.S.A. 08103-1701