Puff Pastry Twists with Sun-Dried Tomato Pesto

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Roll puff pastry into a 12 by 15-inch rectangle.

3. 3

   Spread pesto evenly over pastry, to within 1/8-inch of the edges.

4. 4

   Fold dough in half lengthwise.

5. 5

   Roll dough out again into a 12 by 5-inch rectangle.

6. 6

   Sprinkle Parmesan over new rectangle.

7. 7

   Cut dough crosswise into 1/2-inch thick strips.

8. 8

   Twist each strip into a corkscrew.

9. 9

   Arrange twists on a large baking sheet and press down ends to prevent unrolling.

10. 10

    Bake 10 minutes, until puffed up and golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.