Pesto Puff Pastry Pinwheels

• Vegetarian

• Produce

  • 1 clove Garlic

• Condiments

  • 1/2 cup Basil pesto

• Oils & Vinegars

  • 1/2 cup Sundried tomatoes in oil

• Bread & Baked Goods

  • 1 package Puff pastry, frozen

• Dairy

  • 1 8 oz. bag Kraft mozzarella cheese, Natural
  • 1/4 cup Kraft parmesan cheese, Grated

Found on delishdlites.com

Description

Ingredients

• 1 package frozen puff pastry, thawed
• 1 8 oz. bag of Kraft Natural Shredded Mozzarella Cheese
• ¼ cup Kraft Grated Parmesan cheese
• ½ cup basil pesto
• ½ cup sundried tomatoes in oil
• 1 clove of garlic

Directions

• Preheat your oven to 400 degrees F.
• To make the sundried tomato pesto, blend the sundried tomatoes, 1 peeled garlic clove, 1 tbsp of olive oil, ¼ cup Krafted Grated Parmesan Cheese, and 1 tbsp of basil pesto.
• Spread the sundried tomato pesto in a thin layer onto one sheet of puff pastry.
• Top with 1 cup of Kraft Natural Shredded Mozzarella Cheese.
• Roll the puff pastry sheet into a tight log, seam side down.
• Repeat the process with the basil pesto on the second sheet of puff pastry.
• Chill the logs for 10 minutes in the freezer. then slice into 1 rounds with a serated (bread) knife.
• Place the pinwheels onto a parchment lined baking sheet and bake for 20 minutes, until puffed, cheesy, and golden brown.
• Serve warm or at room temperature.