Pesto Pastries
20 min
10 large or 18 small appies
100 calories
Ingredients
1 pkg (8 oz/250 g) frozen puff pastry, defrosted
flour, for dusting
1⁄4 - 1⁄2 cup prepared Pesto Sauce
2 tbsp Pesto Sauce Mix
2 tbsp water
2 tbsp pine nuts or pistachio nuts, optional
1 tbsp grated Parmesan cheese
1⁄4 cup olive oil
1⁄4 - 1⁄2 cup grated Parmesan cheese
2 tbsp low-fat milk
Instructions
Preheat oven to 425° F (220° C).
On a Sheet Pan, roll puff pastry into a 10.5” square. Gently flip onto an appy maker. Using a rolling pin, firmly roll over to cut pastry.
Spoon Pesto Sauce onto each triangle: 1⁄2 tsp for small, 1–2 tsp for large and sprinkle entire surface with cheese. Starting at wide end, roll up each appy on the maker.
Place on a Sheet Pan lined with a Sheet Pan Liner. Using a basting brush, brush with milk, and bake until puffy and light golden: 10–11 minutes for small, 12–14 minutes for large.
Nutritional Information
Per serving: Calories 100, Fat 7 g (Saturated 2 g, Trans 0 g), Cholesterol 5 mg, Sodium 45 mg, Carbohydrate 7 g (Fiber 0 g, Sugars 0 g), Protein 3 g.