Pesto Egg Puff Pastry Squares Recipes

PESTO EGG TOAST

Pesto Egg Toast image

Provided by Ree Drummond : Food Network

Time 15m

Yield 1 serving

Number Of Ingredients 9

Ingredients

2 tablespoons pesto
1 teaspoon crushed red pepper flakes
2 large eggs
1 slice sourdough bread
2 tablespoons store-bought garlic mayonnaise
3 slices Gouda
2 to 3 thin slices heirloom tomato
Fresh basil leaves, for topping
Flaked sea salt and freshly ground black pepper

Steps:

Turn the oven to its broiler setting and position a rack in the middle of the oven.
Add the pesto and red pepper flakes to a nonstick skillet over medium heat. Allow to heat for 1 minute. Crack the eggs into the pesto and cook to your liking, 4 to 7 minutes.
Meanwhile, spread the sourdough with the garlic mayonnaise. Top with the cheese, then broil until toasted and the cheese has melted, 1 to 2 minutes.
Top the toasted bread with the sliced tomato and basil leaves. Top with the eggs, then sprinkle with salt and pepper.

PESTO PUFF PASTRY PINWHEEL

Pesto Puff Pastry Pinwheel image

With three main ingredients you can make this gorgeous giant puff pastry pinwheel in no time. Pesto and ricotta fill layers of puff pastry that are cut and twisted into a pinwheel which begs to be pulled apart!

Provided by Magda

Categories Appetizers and Snacks Pastries

Time 50m

Yield 8

Number Of Ingredients 4

Ingredients

2 sheets puff pastry
2 teaspoons all-purpose flour, or as needed
8 ½ ounces ricotta cheese
8 ½ ounces pesto

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.
Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.
Bake in the preheated oven until pastry is browned, 25 to 30 minutes.

Nutrition Facts : Calories 535 calories, Carbohydrate 31.3 g, Cholesterol 19.6 mg, Fat 39.9 g, Fiber 1.8 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 431.8 mg, Sugar 0.5 g

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