Use pesto made straight from your garden or purchase it prepared from the grocery store to fill these easy appetizers. —Jaye Beeler, Grand Rapids, Michigan
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 1/2 cup prepared pesto
- 1/2 cup shredded Parmesan cheese
- Preheat oven to 400°.
- Unfold puff pastry sheets on a lightly floured surface. Roll each sheet into a 12-in. square. Spread pesto onto one pastry sheet to within 1/4 in. of edges. Sprinkle with cheese. Top with remaining pastry, pressing lightly. Cut into twelve 1-in.-wide strips. Twist each strip four times. Place 2 in. apart on parchment paper-lined baking sheets, pressing down ends.
- Bake 12-15 minutes or until golden brown. Serve warm. Yield: 12 servings.
Originally published as Pesto Twists in Taste of Home September/October 2013, p3-7
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Pesto Twists
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review