- Olive oil
- Puff pastry, thawed according to package directions
- Jar of pesto sauce (or homemade pesto sauce)
- Shredded Italian cheese mixture
- Red and yellow sweet peppers (optional, but important for upping your pretty quotient)
- Fresh basil for garnish
Preheat oven to 400 degrees.
Spread out your puff pastry. Roll with a rolling pin, if necessary, to mend any broken seams. Brush on a thin coat of olive oil.
Spread on a layer of basil pesto all over the puff pastry. While it’s sitting for a moment, get out your peppers. I like to use the small sweet ones. Because they’re cute. You know.
Slice your peppers into thin strips. Scatter your grated cheese adoringly over the pesto-coated puff pastry. I like to then fold it in half, give it a roll with the rolling pin, and repeat the steps with the olive oil, pesto, cheese.
Cut into squares or finger shapes. Bake at 400 degrees, just until brown.
Serve right out of the oven, while hot. Makes a fabulous snack or appetier.
You can also add a little mozzarella cheese prior to baking. Experiment!
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