Courtesy of Wheat Foods Council
18Servings•15 Min.Prep Time•35 Min.Cook Time•
原料：
- 1/2 17.3-oz. box puff pastry (1 sheet)
- 8 oz. smoked part-skim mozzarella cheese, grated
- 1 c. part-skim ricotta cheese
- 1/4 c. grated Parmesan cheese
- 1/4 c. prepared pesto
- 3/4 c. fine, dry breadcrumbs
- 1 13.75-oz. jar artichoke hearts, drained, dried on paper towels,
- and quartered
- 14 oz. prepared caponata
- 1 12-oz. jar roasted peppers, drained, dried on paper towels and sliced
- 1 egg, beaten
- sesame seeds
说明：
- Preheat oven to 400°F.
- Cover a sheet pan with parchment paper. On a lightly floured surface, roll out the sheet of puff pastry to a 14-in. square. Lay it on the parchment paper.
- In a medium bowl, blend together the mozzarella, ricotta and Parmesan cheeses.
- Brush the center square of the pastry with pesto, leaving a 3-in. border. Sprinkle with 1/4 cup
breadcrumbs. Add the artichoke hearts. Spoon on half the mozzarella mix in dollops. Spoon on the caponata and sprinkle with 1/4 cup breadcrumbs. Lay the roasted peppers on top and then spoon on the remaining cheese mixture. Sprinkle with the last 1/4 cup breadcrumbs.
- Pull up the sides and corners of the puff pastry to cover the filling. Pinch the seams together to seal them. Pat the torta into a nice square block. Brush the torta all over with egg and sprinkle with sesame seeds.
- Bake 35-40 minutes, until very brown and beginning to ooze cheese. Let sit 10 minutes before slicing.
- Serves: 18 as an appetizer, 8 as an entrée. Nutrition information for appetizer serving.
营养：
| 成分 | 数值 |
|---|
| Calories | 206 |
| Total Fat | 10g |
| Saturated Fat | 3g |
| Cholesterol | 18mg |
| Total Carbs | 18g |
| Fiber | 3g |
| Protein | 11g |
| Sodium | 816mg |