Easy Do-Ahead Hors D'oeuvre: Cheesy Sundried Tomato Pesto Pinwheels

Wow your guests this holiday season with this quick and easy savory treat!

Cheesy Sundried Tomato Pesto Pinwheels 

One sheet of puff pastry, defrosted (follow directions on the box for defrosting)

1/2 cup sundried tomato pesto, purchased or home made (I used Key Ingredient Market brand, but I will give a recipe for a homemade version below)

1/3 cup crumbled Feta or Gorgonzola or goat cheese (more if you want it cheesier)

1/3 cup fresh grated Parmesan or Parmesan blend

Sprinkle of salt or to taste (the cheeses are already salty but you may want a little more)

Sprinkle of fresh ground pepper

1/4 tsp. of garlic powder (optional)

1 egg, beaten (to coat the top before baking)

Preheat the oven to 400 degrees. In a lightly floured cutting board, roll out the defrosted puff pastry into an approximately 9x12 rectangle (not too thin). Spread pesto evenly onto the entire surface, leaving a small (about 1/8th inch) boarder around the edge. Sprinkle on the Feta, Gorgonzola, or goat cheese and top with Parmesan. Sprinkle on seasonings. Roll the pastry dough into a log, starting with the long side, pressing the seam closed. Coat the entire log in a light coating of beaten egg. Slice the log into rounds, about 1/2 to 1 inch thick (at this point, you can freeze the sliced rounds in a plastic bag until you want to use them). Place rounds, flat/cut side down onto a parchment-lined baking sheet. Bake for about 15 minutes, until lightly golden brown.

For a tasty variation, try using other other flavors of pesto or olive tapanade spread. You can also add thin slices of prosciutto and/or caramelized onions. For added crunch, top the pinwheels with some fresh pine nuts before baking. Feel free to experiment with different flavor combinations until you find your favorite!

Sundried Tomato Pesto

1 small (8.5 oz) jar of sundried tomatoes

About 1/3 cup fresh basil leaves

2-3 cloves garlic (depending how strong you want the flavor)

3/4 cup fresh grated Parmesan

1/4 cup extra virgin olive oil

Salt and fresh ground pepper to taste

Process all ingredients in a food processor or blender and mix until smooth. Add more extra virgin olive oil if you need to thin it out. This recipe will likely make more than you need for the pastry, but you can freeze it in a tupperware or baggy for up to 3 months or so. It makes a delicious dip, pasta topping or as a spread for home made pizza.