Kale & Arugula Puff Pastry Rounds

Skill

Makes

10 Servings

Kale & Arugula Puff Pastry Rounds

Add to Recipes

null

Made With Our

Directions

Ingredients

1 egg

1 Tablespoon water

1/2 cup cheddar cheese

1/4 cup fresh grated Parmesan cheese

1/4 cup Stonewall Kitchen Kale & Arugula Pesto

1/4 cup chopped roasted red bell pepper

2 Tablespoons chopped green onion

1 sheet frozen puff pastry, thawed

2 Tablespoon flour

Directions

  1. Preheat oven to 400° F. Line a baking sheet with parchment paper.
  2. Combine the cheddar cheese, Parmesan cheese, Kale & Arugula Pesto, roasted red bell pepper and green onion in a medium bowl.
  3. Sprinkle flour on a clean work surface. Place the puff pastry on the work surface and unfold. Trim any uneven edges.
  4. For the egg wash whisk together the egg and water. Brush egg wash over pastry.
  5. Spread the cheese mixture over the puff pastry evenly. Start rolling the puff pastry like a jelly roll, starting at the short side.
  6. Gently cut 20 (1/2-inch) thick rounds (a serrated knife works best). Place rounds on prepared baking sheet.
  7. Brush tops with egg wash.
  8. Bake for 15 minutes or until rounds are puffed and golden brown. Cool on wire rack for 10 minutes before serving.