Pesto Pinwheels
1 sheet Pepperidge Farm frozen Puff Pastry
1/3 cup of pesto sauce (store-bought or homemade)
1/2 cup of grated Parmesan cheese
1 egg beaten with 1 tsp. water
Thaw puff pastry 20 minutes. Unfold and roll on a lightly floured surface to a 14x11 inch rectangle. Spread evenly with pesto sauce and sprinkle with Parmesan cheese. Starting at long edge, roll up pastry like a jelly roll. Cut pastry roll crosswise into 3/8 inch thick slices. Place on lightly greased baking sheet and brush with egg mixture. Bake at 400ºF. for 8 to 10 minutes or until golden brown. Transfer to a wire rack and serve while warm. Makes about 35 pinwheels. |
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Pesto Pinwheels 2 1/2 package of frozen Puff Pastry dough
Pesto, homemade or purchased
Melted butter
Grated Parmesan or Romano cheese Roll Puff Pastry very thin. Brush with melted butter and spread Pesto over it. Sprinkle with grated cheese and roll up jelly-roll fashion. Slice in thin slices and bake on lightly greased cookie sheet until golden in a 350ºF. oven. Serve hot. |