Pesto and Tomato Palmiers

• 1 sheet puff pastry (thawed)
• 23 cup basil pesto
• 23 cup semi sun-dried tomato, finely chopped

1. Lay out a pastry sheet and cut the pastry sheet in half.
2. Spread half of each sheet with pesto and the other halves with sundried tomatoes.
3. Roll both sides into the middle (roll up one side until you reach the middle then repeat with the other side.)
4. Wrap in cling wrap and freeze or refrigerate until firm.
5. Preheat the oven to 200c (180c fan forced).
6. Slice the rolls diagonally to a thickness of about 5mm and arrange on a baking paper lined tray.
7. Bake for about 10 minutes or until pastry is puffed and cooked.

pastry, basil pesto, semi sundried tomato

Taken from www.food.com/recipe/pesto-and-tomato-palmiers-418120 (may not work)