Vegetable Strudel

Ingredients

• 1 sheet puff pastry, frozen thawed
• 1 cup mushrooms, sliced
• 1 cup green peppers, sliced
• 1 cup yellow peppers, sliced
• 5 black olives, sliced
• 1 tsp Italian seasoning
• ½ tsp black pepper
• 1 cup mozzarella, shredded
• 1 Tbsp olive oil
• 1 Tbsp soy milk

Directions

1. Broil the mushrooms and peppers in the oven for 15 minutes. Sprinkle with Italian seasoning and let it cool.
2. Place the thawed pastry sheet on a floured surface and roll out.
3. Place a layer of peppers in the middle third of the pastry sheet and sprinkle with mozzarella. Add a layer of mushrooms, followed by mozzarella and sprinkle some olives on top.
4. Cut ½ inch slits on either side of the pastry sheet. Take a pastry strip form either side and press them together in the middle, covering the vegetable layer and creating vents for the steam.
5. Mix the oil and soy milk and brush it over the pastry. Bake at 400F for 15 minutes till it is golden brown.