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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Ingredients:
1 sheet pepperidge farm® puff pastry, thawed |
4 eggs, beaten |
1 envelope(s) dry vegetable soup and dip mix |
1 10-ounce package(s) frozen chopped broccoli, thawed and well drained |
1 cup(s) whipped cottage cheese |
1/2 cup(s) shredded cheddar cheese |
Directions:
1. • Heat the oven to 375°F. Lightly grease a 9x13-inch shallow baking dish.
2. • Stir the eggs, soup mix, broccoli and cottage cheese in a medium bowl. Cover and refrigerate for 20 minutes.
3. • Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x13-inch rectangle. Place the pastry into the bottom of the baking dish. Prick the pastry with a fork.
4. • Spread the broccoli mixture in the baking dish. Sprinkle with the Cheddar cheese.
5. • Bake for 30 minutes or until set. Let stand in the baking dish on a wire rack for 20 minutes. Cut into 24 pieces.
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