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Pesto and Sun Dried Tomato Pinwheels
Puff pastry rolled with sun dried tomatoes and basil pestos.
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servings: 4
total time: 45 minutes
recipe by: Rae
Ingredients
- Sun dried Tomato Pesto:
- 3 to 4 ounces sun dried tomatoes, in olive oil, drained
- 2 TBSP Parmesan cheese
- 2 TBSP pine nuts
- dash of salt
- pinch of red pepper flakes
- Basil Pesto:
- 1 cup basil leaves
- 1 clove garlic, chopped
- 2 TBSP pine nuts
- 1/4 cup olive oil
- 2 TBSP Parmesan shredded
- dash salt
- pinch pepper
- 1 egg, lightly beaten
- TBSP milk
- 1 sheet puff pastry, Thawed
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Directions
- Make the sun dried tomato pesto by pureeing all the ingredients in the food processor.
- Next make the basil pesto by pureeing all the ingredients in the food processor.
- Mix the egg and milk and set aside.
- Heat the oven to 400 degrees F. Lay the puff pastry out in front of you longways.
- Spread the sun dried tomato pesto over the lower half of the dough. There will probably be excess pesto.
- Roll the tomato covered portion of the dough tightly until you reach the center of the puff pastry sheet.
- Turn the whole thing over and spread the basil pesto over the remaining half of the dough on the opposite side.
- Roll basil pesto covered dough up the opposite direction to meet the tomato side creating an S shape.
- Cover loosely with plastic and set in freezer for 15 minutes or until firm enough to cut through without squishing.
- Cut, straight down (do not use a sawing motion) into 15- 1/2 inch slices and transfer to an ungreased baking sheet.
- Brush the slices with egg mix.
- Bake 15 minutes or until golden, rotate half way through cooking.
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