Mothers Day Picnic Menu

Pesto Pinwheels
Makes 20 pinwheels
  • ¼ cup store-bought sundried and tomato basil pesto
  • ½ (17.3-ounce) package frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. Drain pesto through a fine-mesh sieve to remove oil.
  3. Unfold pastry sheet on a lightly floured surface. Spread pesto over dough. Starting at short side, roll dough in a jellyroll fashion.
  4. Cut pastry roll into 20 (½-inch) slices and place on prepared sheet. Combine egg and water in a small bowl. Brush tops with egg mixture.
  5. Bake until golden brown, for 15 to 18 minutes. Remove from baking sheet and let cool on wire rack.
Our Test Kitchen used Pepperidge Farm Puff Pastry sheets.