Potato & Carrot Swirls

Ingredients

• Pepperidge Farm Puff Pastry Sheets - 1 Sheet
• 1 tbsp Sour cream
• 1/4th cup grated Parmesan cheese
• 1 small onion chopped
• 1 tsp garlic powder
• 2 big boiled & smashed potatoes
• 2-3 big boiled & smashed carrot
• salt to taste
• 1/2 tsp black pepper
• 2 tsp any melted butter

Method

• Thaw pastry sheet at room temperature 40 min. or until easy to handle.
• Heat oven to 400 F . Lightly grease 2 baking sheets or line with parchment paper.
• In a medium bowl mix smashed potato & carrot, salt & pepper. Mix well. Keep aside.
• In another small bowl Stir sour cream, Parmesan cheese, chopped onion & garlic powder. Mix well & keep aside.
• Unfold pastry sheet on lightly floured surface. Brush with 1 tsp of butter.
• Top with cheese - sour cream mixture  & potato - carrot mixture evenly.
• Roll up pastry sheet like a jelly roll. Cut into 20(1/2") slices.
• Place slices cut-side down on baking sheets. Brush with melted butter.
• Bake 15min. or until golden.
• Serve warm or at room temperature.