Tomato Basil Elephant Ears

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Very good but note in the video, she left out the parm cheese. Also I find it helpful to chill one time BEFORE slicing. This way you get clean cuts and thinner pieces which are prettier.

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Made this for a party, next time I will make more. Thank you to the people who added there comments on this recipe I followed the advice given on the oil content of the sunried tomatoes, great success.

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S-o-o Easy! S-o-o Colorful! S-o-o Tasty!
A perfect appitizer.

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This was a huge hit at Christmas time. It is such a savory food and you can't just eat one, or two, or three. The only thing I had to do was bake them a few minutes longer but everything else was great. I am making this again and again. Thanks Ina for another great recipe.

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Thanks for the comments about using half the pesto, or using two sheets. I noticed in the video that Ina used only half of the mixture, and I thought, "So, what do you do with the remainder?" Now I understand.

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Out of all the appetizers we had at our party (and there were a number of them, this one received the most compliments! I didn't roll mine into elephant ears, because for some reason they ended up unrolling the first time I made them; so for the second time around, I just jelly-rolled them, and I think they held up much better. Delicious!

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So Delicious!!

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Planning to make this for a christmas appetiser. The proportion of paste/pesto spread seems rather much for one swheet of puff pastry.? I will try it utilizing half of the require filling. The recipe otherwise sounds terrific.

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Very unusal for Ina, but this recipe is not correct. It should read 2 sheets because the paste is for 2 sheets. Also if the sun dried tomatoes contained oil that will be a problem. Make this at your own risk!!

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Had these Thanksgiving day as hors d'oeuvres and loved them. I would have sworn there was meat in them before hearing the recipe. Will have to try making them myself. Recipe seems very straight forward.