Torta Rustica With Roasted Peppers and Smoked Mozzarella

Courtesy of Wheat Foods Council 18 Servings • 15 Min. Prep Time • 35 Min. Cook Time

Ingredients
Add 1/2 17.3-oz. box puff pastry (1 sheet)
Add 8 oz. smoked part-skim mozzarella cheese, grated
Add 1 c. part-skim ricotta cheese
Add 1/4 c. grated Parmesan cheese
Add 1/4 c. prepared pesto
Add 3/4 c. fine, dry breadcrumbs
Add 1 13.75-oz. jar artichoke hearts, drained, dried on paper towels,
and quartered
Add 14 oz. prepared caponata
Add 1 12-oz. jar roasted peppers, drained, dried on paper towels and sliced
Add 1 egg, beaten
Add sesame seeds

Directions:

1. Preheat oven to 400°F.

2. 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.

3. In a medium bowl, blend together the mozzarella, ricotta and Parmesan cheeses.

4. 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.

5. 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.

6. 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.

Nutrition:

Calories: 206; Total Fat: 10g; Saturated Fat: 3g; Cholesterol: 18mg; Total Carbs: 18g; Fiber: 3g; Protein: 11g; Sodium: 816mg;