By Paula Deen
- 1 17.3 oz box puff pastry sheets
- 1/3 cup prepared pesto
- 2 balls approximately 8 ounces and cut into 18 slices fresh mozzarella cheese
- 3 cut into 18 slices roma tomatoes
- 2 tablespoons for drizzling olive oil
- 1 lightly beaten egg
- 2 tablespoons optional for drizzling balsamic vinegar
- for garnish fresh basil leaves
Preheat the oven to 350º F. Line 2 baking sheets with parchment paper.
Place 1 sheet of puff pasty on each baking sheet and cut each sheet into 9 individual squares (about 3-inches by 3-inches) For each square, use a paring knife to cut from each corner toward the center, stopping 1-inch from the center. Spoon 1 teaspoon of pesto in the center of each square and spread it into a 1-inch circle. For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto. Continuing around the square, fold 3 more corner halves toward the center of the square, and gently press all 4 tips together to form a pinwheel shape. Place 1 slice of the mozzarella cheese in the center of each pinwheel where the tips meet. Top each slice of tomato. Drizzle olive oil over tomato. Salt and pepper. Brush the dough with the beaten egg. Bake until golden brown (approximately 20 minutes). Drizzle with balsamic oil if you like and garnish with fresh basil leaves. Serve warm or room temperature.