For the test run, I just used pesto and parmesan cheese. However, when I make then for Thanksgiving, I will add toasted chopped walnuts, goat cheese and maybe some sun-dried tomatoes too. I thought these were delicious but I think they'll be even better with more goodies inside :)
This recipe is from Ina Garten's cookbook, "Back to Basics".
1 package frozen puff pastry, defrosted for 40 minutes ( you should have 2 sheets)
1/4 cup prepared pesto
1/2 cup goast cheese, such as montrachet
1/4 chopped toasted pine nuts (or walnuts)
1/4 cup chopped sun-dried tomaties packed in oil, drained
sea salt (optional)
-Lightly flour a board and unroll a sheet of pastry. Using a rolling pin, roll it out to 9 1/2" x 11 1/2".
-Spread the pastry with half the pesto, cheese, tomatoes, nuts and salt.
-Working from the short ends, fold each end halfway in to center. Fold each side in again until the edges almost touch. Fold one side over the other and press lightly.
- Place roll on a parchment paper or silpat covered cookie sheet, cover with saran wrap and refrigerate for 40 min. Repeat with other pastry.
- Preheat oven to 400 degrees F.
- Cut the prepared rolls into 1/4 inch thick slices, and place then 2" apart on the cookie sheet.
-Bake 14 minutes until golden brown. Serve warm.