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Arugula Pesto & Sundried Tomato Wreath

Yields12 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Ready in less than an hour, and allows for creativity in choice of cheeses and garnish.

 1 roll puff pastry
 4 tbsp Sardo Arugula Pesto
 1 cup mozzarella cheese, grated
 1 cup cheddar cheese, grated
 ½ Sardo Sundried Tomatoes, chopped
 1 egg, beaten
 fresh thyme to garnish

Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.


On a clean surface add a little flour and roll the pastry out and cut a large circle out of the pastry (about 12 - 14 inches).


Place the pastry on the prepared baking sheet or a pizza pan.


In the middle of our circle pastry, mark a circle with a bowl and with a knife, cut 8 triangles


Spread the pesto then add the mozzarella and cheddar cheese. Top with the chopped sundried tomatoes.


Bring one point of the triangle with the outer edge and pinch together. Do this with all triangles.


Brush with egg wash and bake for 25 minutes.


Let cool for 10 minutes and garnish with thyme. Serve.

Nutrition Facts

Servings 12