Description
These delicious pumpkin pesto puff pastry rolls are a perfect appetizer or snack, combining the rich flavors of roasted pumpkin, fresh basil, and Parmesan cheese.
Ingredients
Scale
- 1 sheet puff pastry (thawed)
- 1 cup roasted pumpkin (or canned puree)
- 1 cup fresh basil leaves
- ½ cup grated Parmesan cheese
- ¼ cup toasted pine nuts
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a food processor, blend the roasted pumpkin, basil leaves, Parmesan cheese, pine nuts, olive oil, salt, and pepper until slightly chunky.
- Roll out the puff pastry on a floured surface to about an eighth of an inch thick.
- Spread the pumpkin pesto evenly over the pastry, leaving a small border around the edges.
- Roll up the pastry tightly from one edge and slice into half-inch pieces.
- Place the slices on the baking sheet and bake for 15-20 minutes until golden brown and puffed.
Notes
- For a stronger flavor, consider using fresh roasted pumpkin instead of canned puree.
- Make sure to leave the border clear when spreading the pesto to ensure good sealing when rolling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 rolls
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg