INGREDIENTS

1 Tbs. olive oil

1 lb. asparagus, cut into 1½-inch pieces

2 medium red bell peppers, cut into thin strips

1 medium onion, thinly sliced (1½ cups)

1 5-oz. pkg. baby spinach leaves

1 4-oz. jar prepared pesto sauce

1 large egg

1 17.3-oz. pkg. frozen puff pastry, thawed

1 10-oz. log fresh goat cheese, softened

1 16-oz. jar prepared tomato sauce, warmed