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- 1 package frozen puff pastry, defrosted
- 1/4 cup fresh pesto
- 1/2 cup crumbled goat cheese
- 1/4 cup finely chopped sun-dried tomatoes in oil, drained
- 1/4 cup crushed pecans
- 1/2 tsp. kosher salt 1/4 tsp. pepper
Lightly flour a cutting board. Unfold one sheet of puff pastry atop and roll lightly with a rolling pin until it’s 9 ½ x 11 ½ inches. Spread half the pesto over the sheet of pastry. Sprinkle with half the goat cheese, half the sun-dried tomatoes, and half the pecans. Sprinkle with half the salt and pepper.
Fold each of the short ends halfway to the center. Then fold each side again toward the middle until the folded edges almost touch. Fold one side over the other and press lightly. Place on a sheet pan lined with parchment paper. Repeat for the second sheet of puff pastry and remaining ingredients. Cover rolls with plastic wrap and refrigerate for at least an hour.
Preheat oven to 400°F.
Cut the rolls into ¼-inch-thick slices and place face-up two inches apart on baking pans lined with parchment paper. Bake for 14 minutes, until golden brown.