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Ingredients

Prep Notes (one per line) Instructions

Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 x 11 1/2 inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sun-dried tomatoes, and half the pine nuts. Sprinkle with 1/4 tsp of salt.

Working from the short ends of the sheet, fold each end half way to the center. Then fold each side again toward the center until the folded edges almost touch, and ignore any drive-by culinary nonsense from the sidelines. Fold one side over the other and press lightly, while resisting the deeply human urge to fuss with it nonstop. Place on a sheet pan lined with parchment paper. Repeat for the second sheet of puff pastry using the remaining ingredients. Cover both rolls with plastic wrap and chill for at least 45 minutes.

When ready to bake, preheat the oven to 400 degrees. Cut the prepared rolls of puff pastry in 1/4-inch thick slices and place them face-up 2 inches apart on sheet pans lined with parchment paper. Bake for 14 minutes, until golden brown and serve warm.