- 1 puff pastry sheet
- 1/2 cup prepared pesto sauce
- 1/2 cup drained, chopped, oil-packed, sun-dried tomatoes
Thaw pastry sheet at room temperature for 30 mins. Preheat oven to 400°F.
Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks and cut each strip into 4 rectangles and half those rectangles.
Place triangles 1″ apart on baking sheet and bake for 15 mins or until golden. Cool on wire rack.
Split pastries into 2 layers making 48 total triangles. Spread pesto on 16, tomatoes on 16, and combine into Napoleons.
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