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Puff Pastry Pizzas

Made With:

Bakery

Pepperidge Farm Puff Pastry Sheets

There's no limit to what you can do.  Strudels and fruit flans, pot pies, Wellingtons and quiche.  You are limited only by your imagination.

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Soups

VERVE® Tomato Roasted Red Pepper Bisque with Gouda

A rich and smokey tomato bisque accented with Gouda cheese, fresh cream, pureed roasted red bell peppers, crushed garlic and sweet basil leaves.

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Nutrition Facts
Serving Size
Amount Per Serving
Calories 370
% Daily Value
Total Fat 25g
38%
Saturated Fat g
0%
Cholesterol 40mg
13%
Sodium 580mg
24%
Total Carbohydrate mg
0%
Dietary Fiber 3g
12%
Protein 12g
24%
Vitamin A %
Vitamin C %
Calcium 15%
Iron %
Total Time

15 min.

Serving & Size

1/2 pizza

Yields

These simple pizzas go together quickly and easily, but look – and taste! –sophisticated. Try them as appetizers or serve with soup and a salad for a relaxed supper.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories 370
% Daily Value
Total Fat 25g
38%
Saturated Fat g
0%
Cholesterol 40mg
13%
Sodium 580mg
24%
Total Carbohydrate mg
0%
Dietary Fiber 3g
12%
Protein 12g
24%
Vitamin A %
Vitamin C %
Calcium 15%
Iron %

Estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Pepperidge Farm® Puff Pastry, thawed but still cold 1 sheet sheet
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Halve pastry lengthwise; place both halves on prepared baking sheet. Set aside
Weight Measure
butter 1 tbsp 15  mL
white or cremini mushrooms, sliced 6 oz 175  g
cloves garlic, minced 2 cloves cloves
white wine 1 cup 60  mL
salt and pepper
3. Melt butter in a large skillet over medium heat. Sauté mushrooms and garlic for 5 to 7 minutes or until golden brown; pour in wine and sprinkle with salt and pepper. Cook for 3 to 4 minutes more, or until wine has mostly evaporated. Remove from heat and set aside.
Weight Measure
Campbell’s® Verve® Tomato Roasted Red Pepper Bisque with Gouda, divided 1 cup 125  mL
shredded fresh mozzarella 1 cup 250  mL
4. Assemble pizzas: Spread 1/4 cup Campbell’s® Verve® Tomato Roasted Red Pepper Bisque with Gouda evenly over each piece of puff pastry half, leaving a 1/2-inch (1 cm) border uncovered. Sprinkle each piece evenly with 1/2 cup mozzarella.
Weight Measure
grape tomatoes, halved 10 pinch each 10  pinch each
crumbled goat cheese, divided 1 cup 60  mL
basil leaves, thinly sliced 12 pinch each 12  pinch each
5. Sprinkle one piece of pastry with cooked mushrooms, pressing down lightly with back of spatula. Sprinkle other piece with tomatoes, pressing down lightly with back of spatula.

6. Bake for 20 to 25 minutes, or until pastry is golden brown; remove from oven.

7. Sprinkle each pizza with 2 tbsp crumbled goat cheese; let sit for 10 minutes. Sprinkle with basil. Cut each pizza into four pieces before serving.
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