Ingredients
2
packages (17.3 ounces each) frozen puff pastry, thawed
2
containers (7 ounces each) refrigerated basil pesto, sun-dried tomato pesto or yellow pepper pesto
1
egg, beaten
Preparation
Heat oven to 400°F. Roll each sheet of puff pastry into 14x10-inch rectangle on lightly floured surface.
Spread half of a container of pesto over each rectangle, leaving a 1/2-inch edge on long sides. Loosely roll pastry from short end; brush seam end with egg and pinch to seal. Cut into 1/2-inch slices. Place on ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown.
