Puff Pastry Twists with Sun-Dried Tomato Pesto
- Level: Easy
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 108
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 6
- Sodium
- 248
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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.