Pesto & Feta Pinwheels
Ingredients:
½ package (17 ¼ ounce size) Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
8 ounces prepared pesto
6 ounces crumbled feta
Preparation:
Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400°F. Unfold pastry on a lightly floured surface. Spread the pesto evenly over the pasty. Sprinkle with feta. Starting at one side, roll up like a jelly roll. Cut into 20 (½ inch) slices. Place 2 inches apart on baking sheet. Bake 15 minutes or until golden. Serve immediately.
Recipe developed by Jill Polay.
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Baby Shower Menu and Recipes written by Jill Polay. Jill is a food writer and mom living, eating, and playing in Central Oregon. Prior to becoming a mama, she owned Holistic Gourmet Cooking School at Lake Tahoe, California.
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