I will be the first to admit I have a bit of obsession with puff pastry and/or crescent roll dough. You know, the "accidentally" vegan kind made my Pillsbury. I know, I know, not particularly healthy but good Lord it is particularly good!
I ususally have a box or tube of the stuff on hand as my family, particularly my son, like it. Plus, you know it is almost impossible for anything to taste bad wrapped in a flaky dough. Admit it, you agree!!
These were an impromptu lunch and they were quite good.
Roasted Red Pepper Pesto Twirls
1 tube Pillsbury Crescent Rounds individually unrolled or one sheet puff pastry dough, thawed
1/2 cup pine nuts
1 bunch basil (about a cups worth of leaves)
1 roasted red pepper, peeled, seeded and chopped
Juice of one lemon
2 cloves garlic
1 tbsp nutritional yeast
2 tbsp olive oil
Salt and pepper to taste
Preheat the oven to 375 degrees.
Add the pine nuts, basil, lemon juice, nutritional yeast, garlic, salt and pepper to the bowl of a food processor or powerful blender. Pulse until a thick paste forms. Slowly add the olive oil and pulse until incorporated.
Spread the pesto onto the puff pastry sheet or individually on the unrolled Crescent Rounds. I did the latter, because that is had in the house but the puff pastry sheet would definitely be easier. Sprinkle with the chopped roasted red pepper and roll either the individual Crescent rounds or the puff pastry sheet. If using the puff pastry sheet slice into eight equal portions.
Place on a baking sheet and bake at 375 degrees for about 14 minutes or until golden brown.