| | Directions | | Roll one sheet of puff pastry until it is 9 1/2x11" Spread the pastry with half of the pesto. Sprinkle with half of the goat cheese, half of the tomatoes and half of the pine nuts. Sprinkle with 1/8 teaspoon salt. Working from short ends, fold each end halfway to center. Then fold each side toward the center until the folded edges almost touch. Fold one side over the other and press. Cut the prepared rolls in 1/4" thick slices. Repeat with other pastry sheet. Place on baking sheet, lined with parchment. Bake at 400° for 14 minutes. |
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| Ingredients | | - |  | 1 package frozen Pepperidge Farm puff pastry sheets |
| - | | 1/4 cup pesto |
| - | | 1/2 cup crumbled goat cheese |
| - | | 1/4 cup finely chopped sun-dried tomatoes |
| - | | 1/4 cup pine nuts |
| - | | 1/4 teaspoon salt, divided |
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