|2 sheet puff pastry|
|6 1⁄2 oz pesto sauce|
|3 1⁄2 sun-dried tomato, chopped|
|6 1⁄2 oz parmesan cheese, shredded|
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Cut both sheets of puff pastry into 12 inch circles and transfer 1 to the prepared baking sheet. Evenly spread out pesto sauce, then sprinkle with sun-dried tomatoes and parmesan cheese. Cover with the second piece of puff pastry. Put a small glass upside down in the middle of the circle. Starting from the center and lightly pressing down so the filling does not fall out, cut the circle into 4 quarters. Cut each quarter in half, then each eighth in half to create 16 equal strips. Remove the glass. Working with 2 strips at a time, twist each twice in opposite directions and pinch the ends together. Repeat with remaining strips.
- Bake for 25 to 30 minutes or until the puff pastry is golden brown.
Source : allrecipes.Com