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Pesto Pinwheel Appetizers
Prep Time:
15 minutes
Cook Time:
20 minutes
Makes:
8 - 12 servings
Ingredients

1 box (2 sheets) Frozen Puff Pastry Sheets

1 jar Canyon Foods Basil or Sun-Dried Tomato Pesto

6 Tablespoons pine nuts

8 ounces (1 cup) shredded Italian-blend cheese

1 egg, beaten with 1 Tablespoon water

Directions


Thaw folded pastry sheets 30 to 40 minutes at room temperature or unti
l pliable.
Heat oven to 425°F. Coat 2 large baking sheets with non-stick spra
y. Beat egg with water in a small bowl; set aside.
Unfold each pastry sheet onto a lightly floured surface. Spread half o
f pesto over each pastry sheet, to within 1/2 inch of top, bottom and
sides. Sprinkle cheese and pine nuts over pesto.
Starting at the short side closest to you, roll up each pastry sheet t
ightly, like a jelly roll. Wrap each in plastic wrap and place in refr
igerator or freezer a few minutes to chill thoroughly.
Discard plastic wrap. Cut each roll crosswise into 12 to 15 slices wit
h a sharp knife. Arrange slices on prepared baking sheets, cut-sides d
own. Brush tops with egg mixture.
Bake 15 to 20 minutes or until golden brown, in 1 or 2 batches. Cool s
lightly and serve.

Nutritional Information


No Nutritional Information Available


Source


No Source Information Available