Pesto Palmiers

​Assemble your palmiers the night before, refrigerate, and cook, straight from the fridge, just before serving.  The cook time is about 20 minutes, I would put them in the pre-heated oven about 10 minutes before your guest arrives.  Once your guest arrive have drinks and smell the palmiers as they cook.  

Pesto Palmiers

Ingredients

• 1 sheet puff pastry dough, thawed in refrigerator
• 1/3 cup pesto (jarred, frozen, or fresh)
• Parmesan, for sprinkling

Makes approx. 15-18 palmiers
Cook time: 20 minutes

Pre-heat oven to 350.
Roll out one sheet of thawed puff pastry dough.  You are not so much looking to thin the pastry out and make it larger, but you do want to remove any folds the dough has (for dough that is not folded you can skip this step).
Spread the pesto all over the puff pasty leaving about 1/2" on space around the perimeter of the dough.  Starting on the side away from you, roll the puff pastry dough towards yourself until you get to the middle of the pastry sheet.  Repeat with the side of the puff pastry closest two you, but rolling away from you.  
When you are finished rolling, you should have two "scrolls" that meet in the middle.  Slice log of puff pastry into 1" slices and place on baking tray.  
Bake immediately for 20 minutes or refrigerate and bake before guests arrive.