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Ingredientes
- 1 sheet Pepperidge Farm frzn Puff Pastry
- 1/3 c. pesto sauce (store-bought or possibly homemade)
- 1/2 c. grated Parmesan cheese
- 1 egg beaten with 1 teaspoon water
Direcciones
- Thaw puff pastry 20 min. Unfold and roll on a floured surface to a 14x11 inch rectangle. Spread evenly with pesto sauce and sprinkle with Parmesan cheese. Starting at long edge, roll up pastry like a jelly roll. Cut pastry roll crosswise into 3/8 inch thick slices. Place on lightly greased baking sheet and brush with egg mix. Bake at 400 degrees F. for 8 to 10 min or possibly till golden. Transfer to a wire rack and serve while warm. Makes about 35 pinwheels.Variation: Substitute store-bought honey-mustard for pesto and Parmesan cheese; assemble and bake as directed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 2 servings | |
| Calories 329 | |
| Calories from Fat 258 | 78% |
| Total Fat 28.8g | 36% |
| Saturated Fat 8.46g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 762mg | 32% |
| Potassium 129mg | 4% |
| Total Carbs 2.51g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.63g | 0% |
| Protein 15.96g | 26% |
