Pesto, Tomato and Feta Straws
I had some leftover pesto, sun-dried tomatoes and feta cheese that I wanted to use up and thought her concept would be perfect! My family loved them. My only complaint was I should have made more! Yum! Thanks for the great idea, Linda! :)
Servings: 12 servings
Ingredients
- 1 sheet frozen puff pastry thawed
- 2 tablespoons prepared pesto sauce
- 1 - 2 tablespoons sun-dried tomatoes in oil patted dry and chopped
- 2 ounces Feta cheese crumbled
- 1 egg beaten
Instructions
- Preheat oven to 400°F.
- Line two baking sheets with parchment paper and set aside.
- Carefully unroll the puff pastry. Spread pesto sauce over half of the dough - width-wise (shorter direction). Top with tomatoes and Feta. Flip the plain part of the dough over the part with all the ingredients. Slightly press down with your hands to seal.
- Using a pizza cutter or knife, cut the dough into 1-inch strips. Carefully twist the ends and place on the baking sheet. Repeat with remaining strips.
- Brush the tops with the beaten eggs.
- Bake for 15-17 minutes or until the straws are golden brown and crispy.
Notes
- Once you've got this technique down you can add any sort of "filling" to your twists!
Nutrition
Calories: 143kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 137mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
