Roulés feuilletés au pesto

Ingrédients

• 1 sheet puff pastry
• 3 tablespoons pesto sauce
• 1/2 cup Mozzarella cheese, (grated)
• 1/2 cup Parmesan cheese, (grated)

Préparation

1. 1

   Thaw a sheet of puff pastry in the refrigerator overnight. Carefully unroll it into a square leaving it on the parchment paper it was wrapped in. If using the block-style puff pastry, roll it into a square about 10 inches (25 cm.) wide. See the tips in the post about working with gluten-free puff pastry.

2. 2

   Spread pesto sauce evenly over the pastry.

3. 3

   Sprinkle with grated Mozzarella cheese, then Parmesan cheese,

4. 4

   Roll tightly into a log, brush with melted butter, then wrap it in plastic wrap and refrigerate for 20 to 30 minutes. (Chilling the dough makes it easier to slice.)

5. 5

   Remove from the fridge and use a sharp or serrated knife to cut into slices about 1/2 inch (1.3 cm) thick.

6. 6

   Place spiral-side up about 2 inches (5 cm.) on a parchment paper-lined baking sheet.

7. 7

   Bake until flaky, puffed, and golden brown, about 18 minutes at 375°F. Serve warm or at room temperature. Be prepared to watch them quickly disappear!