8 - 12 servings
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
Thaw folded pastry sheets 30 to 40 minutes at room temperature or until pliable.
Heat oven to 425°F. Coat 2 large baking sheets with non-stick spray. Beat egg with water in a small bowl; set aside.
Unfold 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.
Starting 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.
Discard 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.
Bake 15 to 20 minutes or until golden brown, in 1 or 2 batches. Cool slightly and serve.
No Nutritional Information Available