Savory Sun-dried Tomato Pesto Palmiers

Directions

1. Unfold the puff pastry onto a lightly floured worked surface.
2. Combine the spinach, basil, sundried tomatoes, olive oil and 1 tablespoon parmesan cheese in a food processor and pulse until mixture reaches paste consistency.
3. Spread the pesto mixture over the pastry evenly.
4. Sprinkle the pesto with the remaining parmesan cheese.
5. Now Roll. Roll the left vertical side towards the center seam.  Roll the right vertical side towards the center too.  Gently press together.
6. Wrap in plastic wrap and refrigerate 30 minutes to an hour until cold and firm.
7. Remove plastic wrap and slice into 1/2 inch slices.
8. Place on a parchment lined baking sheet.
9. Bake at 400 degrees for 10 to 15 minutes or until golden brown. NOTE: Keep a close eye on the pastries after about 11 minutes. They burn quickly.
10. Remove pastries from baking sheet and place on cooling rack.

Enjoy!