Puff Pastry Prawns

• 1 whole Sheet Pepperidge Farm Puff Pastry, Thawed In Advance
• 6 Tablespoons Fresh Basil Pesto (Not From A Jar; Homemade Or Refrigerated)
• 15 whole Medium-sized Cooked Shrimp Or Prawns (50/lb), Thawed, Tails Off
• 1/2 cups Sun-dried Tomato Slivers
• 1/4 cups Toasted Pine Nuts

1. Preheat oven to 450 degrees F. Thaw pastry according to directions on box (about 40 minutes).
2. Cut pastry into 3 sections along perforated lines.
3. Lay one section of pastry on a baking sheet to assemble.
4. Spread 2 tablespoons of pesto onto the pastry.
5. Next, space 5 shrimp evenly on top of the pesto.
6. Sprinkle with slivers of sundried tomatoes and pine nuts.
7. Using your fingers, fold over the sides of the pastry so they meet in the middle, and pinch to form a seal (although it will open while baking).
8. Bake one roll at a time, at 450 degrees F for 5 minutes, then lower oven heat to 375 degrees F and cook an additional 5-8 minutes until pastry is brown and puffed.
9. Repeat assembly and baking process with remaining two pastry sheets.
10. Slice each roll into five pieces (one shrimp in each piece) and serve warm.
11. Makes 15 appetizers.

pastry, fresh basil pesto, shrimp, tomato slivers, nuts

Taken from tastykitchen.com/recipes/appetizers-and-snacks/puff-pastry-prawns/ (may not work)