Snack · 30 min · italian

Pesto Pinwheels

Ingredients

• 1 sheet Puff pastry
• 1/3 cup Basil pesto
• 1/4 cup Parmesan
• 1/4 cup Sun-dried tomatoes

Steps

1. Heat the oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry on a lightly floured surface. If it{Q}s cracked from the freezer, press the seams back together with your fingertips.
3. Spread the pesto in an even layer, leaving a 1/2-inch border along one long edge clean.
4. Scatter the chopped sun-dried tomatoes and grated parmesan evenly over the pesto.
5. Roll up tightly from the long edge, sealing the clean border with a dab of water.
6. Beginner tip: chill the log for 15 minutes before slicing. A firm log cuts into neat rounds, a soft one squishes flat.
7. Slice into 12 rounds with a sharp serrated knife and bake 18 to 20 minutes, until puffed, golden, and browned in spots where the cheese peeks out.

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