You've probably seen a box of puff pastry in the refrigerated section of your favorite grocery store. It looks interesting, but for some of us, the trick is finding a good way to use it. In this House Works, Chef Judy Gilliard has a couple of good recipes as we explore the many uses of puff pastry.

Chef Judy Gilliard
Servings: 6
1 each puff pastry sheets
3 medium Roma tomato, sliced 1/2-inch thick
1 teaspoon chili flakes
3 ounces mozzarella cheese, fresh
6 large basil leaves
balsamic vinegar

Cut thawed puff pastry into 6 squares. Place them on a baking sheet. Bake for 10 min or until just golden in a 350 degree oven. Take out and let cool 15 min. Top with slice of tomato and sprinkle with chili flakes. Place basil leaf on top of tomato and top with a slice of fresh mozzarella cheese.

Bake for 5 min in the 350 degree oven.

Remove to serving plate and sprinkle with balsamic vinegar.

Per Serving 284 Calories; 19g Fat (60.6% calories from fat); 7g Protein; 22g Carbohydrate; 1g Dietary Fiber; 13mgCholesterol; 166mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.

For more food information and recipes go to www.chefjudy.net