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