4 ounces Philadelphia cream cheese spread with chives and onions
1 (10.75-ounce) can Campbell's cream of mushroom soup
1/2 teaspoon pepper
2 (16-ounce) boxes frozen broccoli pieces (thawed and drained)
1 cup shredded cheddar cheese
1 sheet frozen puff pastry dough (thawed)
1 large egg (beaten) with 1/2 cup water
In a bowl add cream cheese, soup, and water--stir until mixed.
Add thawed broccoli, pepper and shredded cheddar cheese--stir.
Grease a 3 quart glass baking dish.
Lightly flour your counter.
Use a rolling pin to roll the puff pastry dough to fit the shape of your baking dish.
Pour the broccoli mixture into the greased baking dish.
Place the puff pastry dough over the top of the baking dish and flute the edges of the dough so it seals against the rim of the baking dish.
Use a pastry brush and brush the beaten egg all over the top of the dough.
Use a knife and make a few holes in the dough for venting.
Bake at 400ºF for 30 minutes or until center is hot.