Pesto Palmiers

I needed an appetizer for Bonham’s open house at school. I wanted something that didn’t need to be refrigerated and that wouldn’t need utensils. I have made sweet Palmiers before, but this was my first savory batch.

I thawed frozen pastry dough and then rolled it out a bit thinner. Coated with pesto, then folded both sides into the middle, more pesto and folded again, then folded again and then folded the 2 sides together? Clear as mud? That’s what I thought.

Then cut them into rounds. They might need to reset in the fridge or freezer a bit so you can cut them easier.

Bake at 400 for 15 minutes. They didn’t hold together perfectly, but they worked ok. Next time I would add some grated Parmesan cheese. I’s also love to try other toppings. All in all, they were a success.