Ingredients:
1 sheet puff pastry
1/2 cup pesto sauce
parmesan cheese, shredded
sun dried tomatoes (optional)
Lay the pastry on a surface and brush evenly with the pesto, leaving 1/2 inch along the edges. Sprinkle with the parmesan cheese and sun dried tomato and roll, sealing the edge.
Gently cut into 1/2 inch circles with a serrated knife or string and place on baking sheet.
Bake at 350 until golden.
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