Puff Pastry Twists with Sun-Dried Tomato PestoServes 4 to 8
1 sheet frozen puff pastry, thawed according to package directions
¼ cup prepared sun-dried tomato pesto
¼ cup grated Parmesan
1. Preheat the oven to 400° F.
2. Roll puff pastry into a 12 x 15-in. rectangle. Spread pesto evenly over pastry, to within ½-in. of the edges. Fold dough in half lengthwise. Roll dough out again into a 12 x 5-in. rectangle. Sprinkle Parmesan over new rectangle.
3. Cut dough crosswise into ½-in. thick strips. Twist each strip into a corkscrew. Arrange twists on a large baking sheet and press down ends to prevent unrolling. Bake 10 minutes, until puffed up and golden brown.
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