Savory Rugelach

• 2 1/4 cups flour
• 1 cup butter, cut into pieces
• 1 (8 ounce) package cream cheese, cut into pieces
• 3/4 teaspoon salt, divided
• 5 ounces pine nuts
• 1 cup fresh basil leaf, loosely packed
• 1 cup parmesan cheese, freshly grated
• 3 garlic cloves
• 1/4 cup olive oil

1. In a food processor, pulse flour, butter, cream cheese, and 1/2 teaspoon salt until dough leaves sides of bowl.
2. Divide dough into 8 equal portions; wrap separately, and chill at least 1 hour.
3. Meanwhile, prepare the pesto by baking the pine nuts in a shallow baking pan at 350F, 5 minutes or until toasted, stirring occasionally.
4. Pulse pine nuts, basil leaves, Parmesan cheese, garlic, and 1/4 teaspoon salt in a food processor until smooth, stopping once to scrape down sides.
5. Pour oil through food chute with processor running, and process until blended. Refrigerate until ready to use.
6. On a lightly floured surface, roll one dough portion at a time into an 8-inch circle.
7. Spread each circle with 3 Tablespoons pesto filling, leaving a 2-inch circle of uncovered dough in the center.
8. Cut each into 8 wedges and roll up wedges, starting at wide end.
9. Place, point side down, on a lightly greased baking sheets.
10. May be frozen at this point for up to one week.
11. Bake at 350F for 15-20 minutes or until golden brown.

flour, butter, cream cheese, salt, nuts, fresh basil leaf, parmesan cheese, garlic, olive oil

Taken from www.food.com/recipe/savory-rugelach-271634 (may not work)