Ingredients
The following ingredients have 10 Servings
- 2 sheets refrigerated puff pastry
- 1/4 cup prepared pesto
- 1 roasted red pepper
- salt (to taste)
- 2 tablespoons grated parmesan cheese
- coarse salt & black pepper
- fresh thyme sprigs (for garnish)
Instruction
- Preheat oven to 425 degrees. Line baking sheet with parchment paper and set aside.
- Unroll one sheet of round puff pastry on a floured board. Sprinkle with more flour and gently roll with a rolling pin to flatten. If your puff pastry sheets are not round, roll flat and then cut the edges to form a circle. Cut a 3-4 inch wide circle in the middle to form a wreath. Transfer puff pastry to prepared baking sheet.
- Spread pesto over entire puff pastry sheet. Dry roasted red pepper on paper towels and slice a few thin, long strips for the bow. Set strips aside. Chop remaining bell pepper into small pieces and sprinkle over pesto. Sprinkle with salt.
- Unroll second sheet of puff pastry onto floured board and repeat rolling and forming a round wreath shape. Place overtop the pesto and roasted red peppers. Using kitchen shears, cut 3/4-inch strips all the way around, being sure to not cut all the way through (to ensure everything stays connected as a wreath. Twist all the strips to the right two to three times to create a twirled pattern.
- Bake 15 minutes or until puffed and golden brown. Remove from oven and form a roasted red pepper bow with reserved red pepper strips. Sprinkle with parmesan cheese, more salt, pepper and garnish with thyme sprigs. Serve warm.
