Dairy-Free Pesto Pinwheels

Ingredients

• 1 sheet Puff Pastry
• 1/2 cup Dairy-Free Pesto
• 1/4 cup Sun-Dried Tomatoes
• 1 tablespoon Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Carefully unroll the 1 sheet of puff pastry onto a clean, dry work surface.
3. 3Evenly spread the 1/2 cup of Dairy-Free Pesto over the entire surface of the puff pastry, leaving a small border (about 1.27 cm) along one long edge. Sprinkle the 1/4 cup of Sun-Dried Tomatoes evenly over the pesto.
4. 4Starting from the long edge opposite the border, tightly roll the puff pastry into a log. Using a sharp knife, slice the log into 1.27 cm thick rounds.
5. 5Line a large baking sheet with parchment paper. Arrange the pinwheels, cut-side up, on the prepared baking sheet, leaving about 2.54 cm of space between each. Brush the tops of all the pinwheels with the 1 tablespoon of Olive Oil.
6. 6Bake for 15-20 minutes in the preheated oven, until the pinwheels are puffed up and golden brown on top and bottom.
7. 7Let the pinwheels cool slightly on the baking sheet for 5 minutes before serving. This helps them firm up and makes them easier to handle.

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