Puff Pastry Twists with Sun-Dried Tomato Pesto

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 to 8 servings
Level:
Easy

Ingredients
  • 1 sheet frozen puff pastry, thawed according to package directions
  • 1/4 cup prepared sun-dried tomato pesto
  • 1/4 cup grated Parmesan
Directions

Preheat the oven to 400 degrees F.

Roll puff pastry into a 12 by 15-inch rectangle. Spread pesto evenly over pastry, to within 1/8-inch of the edges. Fold dough in half lengthwise. Roll dough out again into a 12 by 5-inch rectangle. Sprinkle Parmesan over new rectangle. Cut dough crosswise into 1/2-inch 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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