I N G R E D I E N T S
1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1/4 cup chives chopped
1/4 cup parsley chopped
1 tsp. cracked black pepper
9 oz. soft mild goat cheese
1 salad greens Salad Mesclun mix

I N S T R U C T I O N S
THAW the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 375°F. Line a baking sheet with parchment paper or spray with vegetable cooking spray. Stir the egg and water with a fork in a small bowl.

MIX the herbs and cracked pepper on a plate. Roll the cheese into the herb mixture, pressing to adhere.

UNFOLD the pastry sheet on a lightly floured surface. Place the cheese on the bottom third of the pastry sheet to within 1 inch of the edges. Starting at the short side closest to you, roll up like a jelly roll. Place seam-side down on the prepared baking sheet. Tuck ends under to seal.

BAKE for 20 minutes or until golden. Let stand for 5 minutes before slicing. Cut into 8 slices. Prepare the Salad Mesclun and spoon among 8 serving plates. Top each salad with a slice of the cheese-filled pastry.

PLACE Salad Mesclun: Place 1 bag (about 9 ounces) gourmet salad mixed greens (arugula, frisée, mâche, oak leaf and/or radicchio) in a medium bowl. Beat 2 tablespoons lemon juice, 1 tablespoon grated lemon peel and 1 teaspoon Dijon-style mustard in a small bowl. Gradually beat 3 tablespoons each olive and canola oil into the juice mixture with a whisk. Season to taste. Toss the salad greens with dressing.
.