SAVORY PESTO PALMIERS

Savory Pesto Palmiers image

Provided by Mary Silva

Time 25m

Number Of Ingredients 6

1 pkg pepperidge farm puff pastry dough (2 sheets per pack, you'll use both)
1 small container of fresh pesto (buitoni is very good)
1 small jar of chopped sundried tomatos (drained)
1 small can sliced black olives (drained)
1 small goat cheese plain or with herbs
1/2 c pinoli nuts

Steps:

1. Place 1/2 cup Pinoli nuts in a pan and cook nuts for about a minute (just enough to lightly brown) set aside and let cool.
2. On a floured surface unfold puff pastry dough and roll lightly with rolling pin.
3. Take about 1 1/2 tablespoons of the fresh pesto spread all over dough covering completely.
4. Sprinkle with sundried tomatoes, black olives, crumbled goat cheese and pinoli nuts.
5. Take one end of dough and fold over half way to middle, the take other end and do the same and repeat.
6. Slice with a sharp knife, place on ungreased cookie sheet and bake at 425 degrees for 12-15 minutes until golden brown.