Puff Pastry Pesto Wreath
A Puff Pastry Pesto Wreath is the perfect holiday appetizer. Festive, delicious and so easy!
Servings 10 servings
- 2 sheets refrigerated puff pastry
- 1/4 cup prepared pesto
- 1 roasted red pepper
- salt to taste
- 2 tablespoons grated parmesan cheese
- coarse salt & black pepper
- fresh thyme sprigs for garnish
Preheat oven to 425 degrees. Line baking sheet with parchment paper and set aside.
Unroll one sheet of round puff pastry on a floured board. Sprinkle with more flour and gently roll with a rolling pin to flatten. If your puff pastry sheets are not round, roll flat and then cut the edges to form a circle. Cut a 3-4 inch wide circle in the middle to form a wreath. Transfer puff pastry to prepared baking sheet.
Spread pesto over entire puff pastry sheet. Dry roasted red pepper on paper towels and slice a few thin, long strips for the bow. Set strips aside. Chop remaining bell pepper into small pieces and sprinkle over pesto. Sprinkle with salt.
Unroll second sheet of puff pastry onto floured board and repeat rolling and forming a round wreath shape. Place overtop the pesto and roasted red peppers. Using kitchen shears, cut 3/4-inch strips all the way around, being sure to not cut all the way through (to ensure everything stays connected as a wreath. Twist all the strips to the right two to three times to create a twirled pattern.
Bake 15 minutes or until puffed and golden brown. Remove from oven and form a roasted red pepper bow with reserved red pepper strips. Sprinkle with parmesan cheese, more salt, pepper and garnish with thyme sprigs. Serve warm.
Calories: 298kcal | Carbohydrates: 22g | Protein: 4g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 245mg | Potassium: 35mg | Vitamin A: 155IU | Vitamin C: 1.7mg | Calcium: 27mg | Iron: 1.3mg