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Pesto Pinwheels by www.country-cooking.com
1 sheet frozen puff pastry
1/3 C pesto sauce, store-bought -- or homemade
1/2 C grated Parmesan cheese
1 egg -- beaten with
1 teaspoon water
Thaw puff pastry 20 minutes. Unfold and roll on a lightly floured surface to a 14-x-11 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 400 degrees for 8 to 10 minutes or until golden brown.
Transfer to wire rack and serve while warm. Makes about 35 pinwheels.
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