Puff Pastry Twists with Sun-Dried Tomato Pesto

• 1 sheet frozen puff pastry, thawed according to package directions
• 1/4 cup prepared sun-dried tomato pesto
• 1/4 cup grated Parmesan

1. Preheat the oven to 400 degrees F.
2. Roll puff pastry into a 12 by 15-inch rectangle.
3. Spread pesto evenly over pastry, to within 1/8-inch of the edges.
4. Fold dough in half lengthwise.
5. Roll dough out again into a 12 by 5-inch rectangle.
6. Sprinkle Parmesan over new rectangle.
7. Cut dough crosswise into 1/2-inch thick strips.
8. Twist each strip into a corkscrew.
9. Arrange twists on a large baking sheet and press down ends to prevent unrolling.
10. Bake 10 minutes, until puffed up and golden brown.

pastry, tomato pesto, parmesan

Taken from www.foodnetwork.com/recipes/robin-miller/puff-pastry-twists-with-sun-dried-tomato-pesto-recipe.html (may not work)