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Pesto and Sun Dried Tomato Pinwheels

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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

added on 03/10/2018

recipe by: Rae

INGREDIENTS

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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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