Ingredients
- 1/2 pack puff pastry
- 1/8 c pesto
- 1/4 c feta or goat cheese
- 1/8 c sun dried tomatoes
Directions
- Thaw pastry at room temp.
- Spread with pesto then sprinkle cheese and tomatoes on.
- Leaving 1/4" gap in center, fold pastry in from one long side to center, then the other side, then fold in half.
- Cover with cling film and refrigerate 45 mins.
- Cut into 1/4" slices, place cut side down on baking sheet 2" apart.
- Bake at 400 F for 14 mins. turning once.