1 sheet of Puff Pastry Dough
1/4 cup pesto
1/3 cup Shredded Gruyere Cheese
1/4 cup Shredded Parmesan Cheese
About 3 tablespoons of finely chopped sun-dried tomatoes, if in oil drain well
Preheat oven to 400 degrees F.
On a lightly floured surface, gently roll out the puff pastry dough. Spread 1/4 cup of pesto onto the top of the dough. Sprinkle the parmesan cheese over top, then sprinkle the Gruyere cheese and the chopped sun-dried tomatoes on top. Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle.
Sice the pastry crosswise into about 1/4-inch palmiers – they’ll look like little scrolls-and arrange them on a parchment-lined baking sheet. Bake them for 10-12 minutes or until they puff and turn golden brown. Remove them from the baking sheet and serve warm or at room temperature.