Sun-dried Tomato Pesto Palmiers
- Number of Servings: 20
Ingredients
6 sun-dried tomatoes packed in oil, drained (reserve oil) and finely chopped1 garlic clove, crushed1 Tbsp reserved oil from sun-dried tomatoes3 Tbsp grated Parmesan cheese7 oz thawed puff pastry dough1 egg yolk beaten with 1 Tbsp water
Preheat oven to 400 degrees.
For pesto, mix tomatoes, garlic, reserved oil, and 2 Tbsp Parmesan until well combined. Roll pastry into 6in x 14 in rectangle. Trim uneven edges with sharp knife. Spread pesto evenly over pastry.
Roll up ends tightly to meet in the middle of pastry. Refrigerate until firm, 20 minutes. Brush with beaten egg on all sides. Cut across into 1/2 inch slices.
Place slices on a greased baking sheet. Bake until crisp and golden, 10 minutes. Sprinkle with remaining Parmesan when hot from oven. Cool on wire rack. Serve warm or at room temperature.
Serving Size: Makes 20 appetizer servings
For pesto, mix tomatoes, garlic, reserved oil, and 2 Tbsp Parmesan until well combined. Roll pastry into 6in x 14 in rectangle. Trim uneven edges with sharp knife. Spread pesto evenly over pastry.
Roll up ends tightly to meet in the middle of pastry. Refrigerate until firm, 20 minutes. Brush with beaten egg on all sides. Cut across into 1/2 inch slices.
Place slices on a greased baking sheet. Bake until crisp and golden, 10 minutes. Sprinkle with remaining Parmesan when hot from oven. Cool on wire rack. Serve warm or at room temperature.
Serving Size: Makes 20 appetizer servings
Nutritional Info Amount Per Serving
- Calories: 56.4
- Total Fat: 3.9 g
- Cholesterol: 10.8 mg
- Sodium: 107.1 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 0.3 g
- Protein: 1.3 g
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