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Pesto and Sun Dried Tomato Pinwheels

Puff pastry rolled with sun dried tomatoes and basil pestos.
Pesto and Sun Dried Tomato Pinwheels

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Servings: 4
Total Time: 15 minutes active and 30 minutes active
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

Directions

1. Make the sun dried tomato pesto by pureeing all the ingredients in the food processor.

2. Next make the basil pesto by pureeing all the ingredients in the food processor.

3. Mix the egg and milk and set aside.

4. Heat the oven to 400 degrees F. Lay the puff pastry out in front of you longways.

5. Spread the sun dried tomato pesto over the lower half of the dough. There will probably be excess pesto.

6. Roll the tomato covered portion of the dough tightly until you reach the center of the puff pastry sheet.

7. Turn the whole thing over and spread the basil pesto over the remaining half of the dough on the opposite side.

8. Roll basil pesto covered dough up the opposite direction to meet the tomato side creating an S shape.

9. Cover loosely with plastic and set in freezer for 15 minutes or until firm enough to cut through without squishing.

10. Cut, straight down (do not use a sawing motion) into 15- 1/2 inch slices and transfer to an ungreased baking sheet.

11. Brush the slices with egg mix.

12. Bake 15 minutes or until golden, rotate half way through cooking.




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