Caprese Pesto Pinwheels
Ingredients
- 1 sheet puff pastry thawed
- 1/3 cup basil pesto
- 1 cup shredded mozzarella cheese
- 1/4 cup oil-packed sun-dried tomatoes drained and finely chopped
- 1 tablespoon grated parmesan cheese
- 1 large egg beaten
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Unroll the puff pastry on a floured surface into a 9x12 inch rectangle.
- Spread the pesto evenly over the pastry, leaving a 1/2 inch bare border on one long edge.
- Sprinkle the mozzarella and chopped sun-dried tomatoes over the pesto.
- Roll the pastry into a tight log starting from the edge opposite the bare border, finishing seam-side down.
- Wrap in plastic wrap and chill for 15 minutes, until firm enough to slice without squashing.
- Slice into 3/4 inch rounds with a serrated knife and arrange cut-side up on the baking sheet.
- Brush the tops with beaten egg and sprinkle with parmesan.
- Bake for 16 to 20 minutes, until puffed and deep golden.
- Cool on the pan for 5 minutes, then move to a platter and serve warm or at room temperature.
Good to Know
Pat the sun-dried tomatoes dry on a paper towel even if they look fairly dry already; the oil they're packed in still carries moisture.