Roasted Veggies en Croute

This is a family and friend favorite...  I love it because I use left over roasted veggies (any kind) some type of cheese (any that I have on hand - low fat mozzarella always a good choice), and Pepperidge Farm Frozen Puff Pastry (always have some on hand)...  this can be used as a great side dish or as an appetizer...

Defrost Puff Pastry:  I usually defrost one or two sheets.

Roll out, or unfold one sheet.  Place left over roasted veggies - this time I had eggplant and peppers.  I also added some baby spinach and slide mushrooms.  Then sprinkled on a little cheese (use as much as you like).  Fold the puff pastry around the veggies; trim off any extra (cut with a scissor).  If there is a special occasion, I make a decoration out of left over puff pastry (use a cookie cutter or a scissor).  Then bake at 400 degrees for 20 minutes.  (Can be made ahead of time, stored in the fridge, and cooked prior to serving.  Bring to room temperature before putting in the oven.)