Appetizers / Soups / Salads

Sun-dried Tomato Pesto Palmiers takes several minutes to prepare.

Sun-dried Tomato Pesto Palmiers takes several minutes to cook.

Sun-dried Tomato Pesto Palmiers makes 20 servings.

The ingredients for Sun-dried Tomato Pesto Palmiers are:

6 sun-dried tomatoes packed in oil, drained (reserve oil) and finely chopped
1 garlic clove, crushed
1 Tbsp reserved oil from sun-dried tomatoes
3 Tbsp grated Parmesan cheese
7 oz thawed puff pastry dough
1 egg yolk beaten with 1 Tbsp water

Here is how you make Sun-dried Tomato Pesto Palmiers:

Preheat oven to 400 degrees.For pesto, mix tomatoes, garlic, reserved oil, and 2 Tbsp Parmesan until well combined. Roll pastry into 6in x 14 in rectangle. Trim uneven edges with sharp knife. Spread pesto evenly over pastry.Roll up ends tightly to meet in the middle of pastry. Refrigerate until firm, 20 minutes. Brush with beaten egg on all sides. Cut across into 1/2 inch slices.Place slices on a greased baking sheet. Bake until crisp and golden, 10 minutes. Sprinkle with remaining Parmesan when hot from oven. Cool on wire rack. Serve warm or at room temperature.Serving Size:?Makes 20 appetizer servings

The nutritional information for Sun-dried Tomato Pesto Palmiers is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 56.4

• Total Fat: 3.9 g
• Cholesterol: 10.8 mg
• Sodium: 107.1 mg
• Total Carbs: 3.9 g
• Dietary Fiber: 0.3 g
• Protein: 1.3 g