Mini Veggie Puff Pizzas

Ingredients

• 1 tsp vegetable oil
• 1 - 2 cups mix of red pepper, grated carrots, and green onion, (or your favourite veggies) finely chopped
• 1 tsp Asian Stir-Fry Seasoning, optional
• Sea Salt, to taste
• Black Pepper, to taste
• 1 tbsp Creamy Ranch Dip Mix
• 4 oz (125 g) light cream cheese
• 1 pkg (8 oz/250 g) frozen puff pastry, defrosted
• flour, for dusting

Preparation

1. Preheat oven to 425° F (220° C).
2. Heat a frying pan over medium heat, and add oil and veggies. Sauté for 1 minute. Stir in Asian Stir-Fry Seasoning, Salt and Pepper. Set aside.
3. In a small bowl, combine Creamy Ranch Dip Mix and cream cheese until easy to spread.
4. On a Sheet Pan Liner, roll puff pastry into a 10.5” square. Gently flip onto an appy maker. Using a rolling pin, firmly roll over to cut pastry.
5. Spread triangles with cream cheese mixture: 1⁄2 tsp for small, 1–2 tsp for large.
6. Place on a Sheet Pan lined with a Sheet Pan Liner. Top with veggies, and bake until pastry puffs: approximately 10–11 minutes for small, 12–14 minutes for large.