Puff Pastry Roll-Up

Using store-bought puff pastry makes this super easy. You can put all sorts of different things inside, making them as simple or hearty as you want. The puff pastry box comes with two sheets, so if you're having a bigger party use both pieces but with different fillings. You can make them up to the point just before baking ahead of time.

Ingredients

• 1 sheet frozen puff-pastry dough, thawed

• 3/4 cup jarred pesto

• 1/2 cup jarred sun-dried tomatoes, drained and chopped (scrape off the oil if it's clumped on)

• 1 cup grated parmesan cheese

Instructions

1. Unroll the thawed sheet of puff pastry, and lay it flat on a lightly floured surface. Roll it so it's about a 10" x 12" rectangle (if you don't have a rolling pin a wine bottle works fine).

2. Spread the pesto sauce in a thin layer evenly across the surface of the dough. Sprinkle the sun-dried tomatoes over the pesto, then dust with the parmesan cheese.

3. Roll the dough into a log from one long end to the other. Wrap it in plastic wrap and place in the refrigerator for about 30 minutes or until you're ready to bake them.

4. Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.

5. Take the log out of the refrigerator. Cut into 1/2" pieces and lay them on the baking sheets like you would cookies.

6. Place baking sheets in oven and bake until golden brown, about 15 minutes. Serve warm.