Veggie Puffs

What you will need:
1 sheet thawed Puff Pastry
4 Carrots finely chopped
1 Onion diced
2 small Zucchini diced
1 Red Pepper diced
6 slices of your favorite cheese
1 pat Butter
Salt and Pepper

This is a recipe adapted from my Mother's Vegetarian Wellington. She would make this with Blue cheese for my brother at holidays. It helps to have cheese cloth to drain the vegetables.

Melt butter in pan on stovetop. On medium heat put all vegetables in pan and allow to cook until pepper is soft. Be sure to avoid burning the vegetables. When vegetables are cooked transfer to cheese cloth and drain. Squeeze out any additional water from veggies.

Unfold puff pastry and using folds cut three pieces. Start at bottom of dough and add cheese, then vegetables, and top with cheese. Fold short end to short end and seal by pressing edges together.

On a nonstick baking sheet place pouches and bake per the instructions on the puff pastry box. Serve and enjoy!

This makes 3 servings, and they can be frozen before baking for later use.