i have a confession: i haven’t been cooking much lately. after consuming (and helping to make) big holiday dinners, cookies galore, and attending and hosting several parties packed with delicious eats, i lost the urge to be in the kitchen for several weeks. mike and i have been subsisting on our local grocery store’s hot bar, frozen food, and quick things that barely require a recipe, like home made tacos and salads.
i’m slowly starting to get back in the swing of things, though – i made my first normal (ie- not laden with sugar, butter, and other holiday staples) grocery list in weeks – so don’t worry, i will be picking up the posts around here.
for now, i’d like to share an appetizer that i read about on eating out loud. it’s a super quick and super delicious appetizer to serve at parties, especially when you’re hosting them, as you can pull them piping hot out of the oven as guests are arriving.
the pesto puff pastry rollies barely need a recipe, but i’ll include one below…and feel free to experiment with the filling, as i did by spreading jam on part of the puff pastry so i could serve garlic and onion free rollies to my mom.
one year ago: roasted veggies
pesto puff pastry rollies
yields a little over 2 dozen
borrowed from eating out loud
- 2 sheets of puff pastry dough, thawed
- 1/2c prepared pesto (i love the kind from trader joe’s)
- jam, if you would like to make sweet rollies
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- preheat the oven to 400º
- press one sheet of puff pastry into a rectangle the size of a piece of paper (about 8.5 x 11″)
- spread 1/4c pesto (or substitute jam, if making sweet ones) over the puff pastry
- roll each side of the puff pastry towards the middle, making a little rollie pretzel shaped log
- cut the log into approx 12 pieces, each around 1″ wide
- stick a toothpick through the rollie to help maintain its shape while baking
- place the rollies on an ungreased baking sheet and bake for 10-15 minutes, until golden
- repeat with the other puff pastry sheet
