1 (1 lb.) package puff pastry sheets, thawed
2 cups finely grated Parmesan cheese
1/2 cup prepared pesto
Makes about 70.
Sign Up and Save
Get six months of free digital access to The Telegraph
Sprinkle a clean work surface liberally with Parmesan. Roll 1/2 lb. portion of puff pastry in Parmesan, sprinkling Parmesan on bottom and top of pastry to keep from sticking to work surface. Using an offset spatula, spread half of the pesto over the dough surface. Sprinkle additional Parmesan over pesto. Roll up lengthwise, jellyroll fashion. Pinch firmly to seal the seam. Wrap securely in foil. Repeat with the other sheet of pastry, Parmesan and pesto. Place in the refrigerator to firm-up pastry for several hours or up to 3 days before baking. Preheat oven to 425 degrees. Thinly slice puff pastry into 1/3-inch rounds. Place on foil lined baking sheets that have been sprayed with a non-stick cooking spray, allowing 1-inch space between each. Sprinkle tops lightly with Old Bay seasoning. Bake about 15 minutes, or until crusty and golden brown. Serve warm or at room temperature.