Veggie Wellington

Two years ago, I had surgery. I didn't request a meal from my mom's club because Kevin stayed home with him. One friend, however, was kind enough to bring me a meal because the surgery was around my birthday. She told me "It'll be vegetarian, is that ok?" I told her it was more than ok. The meal was excellent and I so want to share it with you because it's easy as anything. Sadly, my old computer ate the recipe...but I know it by heart...however, measurements escape me. Honestly, this is one of those recipes...you just need the ingredients...or an idea...and you got it...

Veggie Wellington

1 sheet of puff pastry (You can double this recipe easily if needed)-thawed

4 oz of goat or feta cheese

4 oz of sundried tomato pesto (you can opt this out)

Mixture of fresh vegetables (for example, I like to use broccoli, asparagus, and/or mushrooms, onions).

1 large Egg (opt)

homemade or jarred sauce.

Preheat oven to 425. Spray a baking sheet (or 2) with cooking spray. Chop up desired veggies. Mix in a bowl with cheese and pesto. Set aside. Roll out dough....cut into four triangles (per sheet if using multiple sheets). Pile on veggie mixture on each triangle. Make sure you can seal the triangles. Seal the triangles and place them on the baking sheets. If desired, beat egg and brush onto tops of triangles. Bake for 20-25 minutes or until triangles are golden and puffy. Heat sauce and serve on top of pastry. Enjoy!