Sun-Dried Tomato Palmiers

• 2 garlic cloves, peeled and finely minced
• 12 cup prepared pesto sauce (available in the refrigerator cases of most markets)
• 1 (17 1/4 ounce) package frozen puff pastry or 2 sheets frozen puff pastry, defrosted
• 1 cup grated fontina
• 14 cup finely grated parmigiano-reggiano cheese
• 12 cup finely minced sun-dried tomato (rehydrated in hot water for 5-8 minutes, if not packed in oil)
• 4 pinches fresh ground black pepper

1. Preheat the oven to 350 degrees F.
2. Stir the minced garlic into the prepared pesto.
3. Unfold the pastry sheets and on a lightly floured board roll them slightly with a rolling pin to make a rectangle that measures 11 by 12 inches.
4. Cut each pastry sheet in half lengthwise.
5. Spread 1/4 of the pesto (2 tablespoons) over the entire surface of each pastry sheet.
6. Divide and sprinkle the cheeses and sun-dried tomatoes over the pesto on each pastry sheet and season each with a pinch of pepper.
7. Tightly roll each sheet, starting at a long side, into a 1-inch-wide log.
8. Using a sharp serrated knife, cut each log into about twenty-four 1/2-inch slices and place then on ungreased baking sheets 1 1/2 inches apart.
9. (The palmiers may be baked right away or refrigerated for up to 2 days.
10. The unbaked palmiers can be frozen, covered, for up to 2 weeks.)
11. If frozen, defrost the palmiers in the refrigerator before baking.
12. Bake the palmiers in the preheated oven for 10-15 minutes, until golden brown.
13. Let them cool for 3 minutes on the baking sheets, then transfer them to cooling racks.

garlic, pesto sauce, pastry, cheese, tomato, ground black pepper

Taken from www.food.com/recipe/sun-dried-tomato-palmiers-56594 (may not work)