Puff Pastry with Tomatoes and Cheese

• 1 sheet (1/2 of 450-g pkg.) frozen puff pastry, thawed
• 3 cups cherry tomatoes
• 2 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 1/2 tsp. cracked black pepper
• 1 Tbsp. Dijon mustard
• 2/3 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
• 1/3 cup Touch of Philadelphia Shredded Creamy Mozza Cheese

1. Heat oven to 400 degrees F.
2. Place puff pastry on parchment lined baking sheet.
3. With a very sharp knife, score pastry all along sides, about 1/2-inch, to make a small border.
4. Inside border, poke pastry all over with a fork.
5. Meanwhile, place cherry tomatoes in large bowl and toss with dressing and pepper.
6. Spread mustard over the pastry.
7. Sprinkle with cheese and top with tomatoes.
8. Bake 15 to 20 min.
9. or until golden brown.
10. Let stand 5 min; cut into squares.

sheet, cherry tomatoes, italian dressing, cracked black pepper, mustard, cheese, philadelphia

Taken from www.kraftrecipes.com/recipes/puff-pastry-tomatoes-cheese-172239.aspx (may not work)