Recipe: Vegetable Ladder Loaf (using frozen puff pastry dough, 1980's)

VEGETABLE LADDER LOAF

2 medium red bell pepper (or yellow or orange)
1 1/2 cups spinach, firmly packed
1/2 cup fresh basil, firmly packed
1/2 cup grated Parmesan cheese
1 garlic clove
1 egg, beaten, divided use
1 package frozen puff pastry, thawed
1/4 cup toasted pine nuts (or slivered almonds)
2 tbsp bread crumbs

Roast peppers* and remove skin. Cut into strips; set aside.

Combine spinach, basil, Parmesan cheese, and garlic in food processor and pulse until well combined. Add 1 tablespoon of the beaten egg and process till nearly smooth.

Line two baking sheets with parchment paper. Unfold sheets of pastry. Put one sheet of pastry on a baking sheet. Brush pastry with some of egg. Sprinkle half of bread crumbs in 3-inch strip down center of pastry. Spread half of spinach-basil combination on top of bread crumbs to within one inch of ends. Sprinkle with half of the nuts. Arrange half of pepper strips evenly over filling.

On both sides of filling make 3-inch cuts from the edges toward the center at 1 inch intervals. Starting at one end, alternately fold opposite strips of dough at an angle across filling. Repeat with other half of ingredients.

Brush each pastry with beaten egg.

Bake at 425 degrees F for 25 minutes or until puffed and golden brown.

Serve warm. Cut each pastry crosswise into six slices, and then each slice in half to make 24 pieces.

*To roast peppers: Preheat oven to 450 degrees F. Place peppers on baking sheet and roast until skins are black and peppers are soft, about 30 minutes. Let cool slightly. Peel off skin. Cut peppers in half and discard stem and seeds.

Makes 24 servings
Source: Better Homes and Gardens Holiday Appetizers, 1980's