Ingredients Jump to Instructions ↓

  1. 1 sheet frozen puff pastry (from a 17-oz box)

  2. 1/4 cup sundried tomato pesto, drained of any excess oil

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Line a baking sheet with parchment paper.

  2. Unfold the pastry and spread the pesto on top. Roll tightly into a log. Freeze until firm but still sliceable, 15 to 20 minutes.

  3. Slice the log into 1/4-in.-thick rounds and place on the prepared baking sheet, spacing them 1 in. apart. Bake until golden brown, 12 to 15 minutes.


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