Print Options:

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
1

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

2

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).

3

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

4

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

5

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

6

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

7

Brush with egg wash and bake for 25 minutes.

8

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

Nutrition Facts

Servings 12