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Pesto Twists

Pesto Twists
Makes:
12
Prep Time:
15
minutes
Total Time:
30
minutes
Low SodiumVegetarian
based on
1 reviews
These tasty twists made with pesto, hazelnuts and Parmesan cheese are a delicious addition to any meal, or great as an appetizer too!

In this recipe:



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Ingredients:

  • 1 package (17.3 ounces) frozen puff pastry sheets, thawed
  • 1 container BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • 1/2 cup chopped hazelnuts or almonds
  • 1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

Directions:

PREHEAT oven to 400° F. PLACE pastry sheets on lightly floured surface. Roll each sheet into 12-inch square. Spread pesto over one rolled pastry sheet. Sprinkle nuts and cheese evenly over pesto. Lay second sheet on top and press lightly. Cut into twelve 1-inch-wide strips. Twist each strip and place on baking sheet. BAKE for 15 minutes or until light golden brown.


Reviews:

Review This Recipe
  •  Star(s)

    mmmmm!!!!!

    Samantha Haapa from tampa,florida

    this dish looks dilitiouse and i can't wait to try it!!!i am going to cook it for a project and i think everyone in my class is going to LOVE it!!!

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 310
  • Calories from Fat: 200
  • Total Fat: 22g (34% of DV)
  • Saturated Fat: 4.5g (24% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 280mg (11% of DV)
  • Carbohydrates: 25g (8% of DV)
  • Dietary Fiber: 4g (15% of DV)
  • Sugars: 1g
  • Protein: 7g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 8% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Pesto Twists

Ingredients

  • 1 package (17.3 ounces) frozen puff pastry sheets, thawed
  • 1 container BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • 1/2 cup chopped hazelnuts or almonds
  • 1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

 

Directions

PREHEAT oven to 400° F. PLACE pastry sheets on lightly floured surface. Roll each sheet into 12-inch square. Spread pesto over one rolled pastry sheet. Sprinkle nuts and cheese evenly over pesto. Lay second sheet on top and press lightly. Cut into twelve 1-inch-wide strips. Twist each strip and place on baking sheet. BAKE for 15 minutes or until light golden brown.

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