Portabella Mushroom Napoleon Appetizers
1/2 package (17 1/4-ounce size) Pepperidge Farm Frozen Puff Pastry Sheets (1
2 tablespoons margarine or butter
8 ounces portabella mushrooms
3 tablespoons chopped fresh basil
2 medium tomatoes, thinly sliced and cut in half
9 slices deli provolone cheese, cut in half (about 4 ounces)
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400°F. Remove
stems from mushrooms and discard. Cut mushroom caps into 1/2-inch slices.
Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks.
Cut each strip into 6 rectangles. Place 2 inches apart on baking sheet. Bake 15
minutes or until golden. Remove from baking sheet and cool on wire rack.
In medium skillet over medium heat, heat margarine. Add mushrooms and cook until
tender, about 5 minutes. Stir in basil.
Split pastries into 2 layers, making 36 layers in all. Place 18 bottom layers on
baking sheet. Loosely roll cheese. Divide tomatoes, mushrooms and cheese among
bottom layers. Top with top layers. Bake at 400°F. for 5 minutes or until cheese
is melted. Makes 18 napoleons