Pesto Puff Pastry Pinwheels with Sun Dried Tomatoes and Roasted Red Peppers
Elegant appetizers that’ll impress your guests, while being very easy to make.
pesto, puff pastry
sheet puff pastry
13.2 ounce, defrosted if frozen
chopped jarred roasted red peppers
chopped sun dried tomatoes
drained if packed in oil
+ more for garnish
Preheat the oven to 400 º F for a convection oven, or 425 º F for a regular oven.
Line a baking sheet with a silicone baking mat or parchment paper.
Unroll the puff pastry dough, and lay it on a lightly floured cutting board.
Spread the pesto over the dough using an offset spatula. Sprinkle the red peppers and the sun dried tomatoes over the top. Sprinkle the ½ cup Parmesan over the top.
Starting at the long side, roll the puff pastry up as tightly and as compact as you can.
Cut the roll in half, and each of those halves in half again. Continue cutting in half until you have 16 slices that are approximately ½ - inch thick each.
Lay each slice on the silicone mat lined baking sheet.
Brush the outside of the slices with beaten egg white, and add a pinch of shredded Parmesan to the top of each roll.
Bake for 15 minutes, or until the pastry is puffy and golden brown.
Serve immediately, or allow to cool and store for up to 3 days in an airtight container.
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