1box (2 sheets)Frozen Puff Pastry Sheets,
1jarCanyon Foods Basil or Sun-Dried Tomato Pesto,
8ounces (1 cup)shredded Italian-blend cheese,
1egg, beaten with 1 Tablespoon water,
1Thaw folded pastry sheets 30 to 40 minutes at room temperature or until pliable.
2Heat oven to 425°F. Coat 2 large baking sheets with non-stick spray. Beat egg with water in a small bowl; set aside.
3Unfold each pastry sheet onto a lightly floured surface. Spread half of pesto over each pastry sheet, to within 1/2 inch of top, bottom and sides. Sprinkle cheese and pine nuts over pesto.
4Starting at the short side closest to you, roll up each pastry sheet tightly, like a jelly roll. Wrap each in plastic wrap and place in refrigerator or freezer a few minutes to chill thoroughly.
5Discard plastic wrap. Cut each roll crosswise into 12 to 15 slices with a sharp knife. Arrange slices on prepared baking sheets, cut-sides down. Brush tops with egg mixture.
6Bake 15 to 20 minutes or until golden brown, in 1 or 2 batches. Cool slightly and serve.
No Nutritional Information Available