INGREDIENTS
- 2 sheet puff pastry
- 1 cup Campbell’s Tomato Soup, divided
- ¾ cup cheddar cheese
- ¾ cup Italian blend cheese
- ¼ cup Parmesan cheese
- 1 tablespoon butter
- 1 clove garlic, minced
- 2 tablespoons milk
- 1 tablespoon chopped basil
- Preheat oven to 400℉/200℃.
- Gently roll out the puff pastry sheets. Using a plate as a guide, cut each sheet into a circle. Set one circle aside, and place the other on a parchment-lined baking sheet.
- Spread a thin layer (about 1/2 cup) of Campbell’s Tomato Soup across the surface of the dough on the baking sheet.
- Sprinkle with cheeses. Place the other circle of puff pastry on top.
- Take a small glass and place it in the center of the circle. Using a paring knife or scissors, cut strips away from the edge of the glass. Take each strip and twist.
- Melt the butter and stir in the garlic clove. Brush the twists with the garlic butter.
- Bake for 20 minutes or until golden brown.
- Combine ½ cup of the remaining tomato soup with the milk and heat in the microwave. Garnish with fresh basil.
- Pull the strips apart and dip into the soup.
- Enjoy!