1/4 cup sundried tomato pesto
1 sheet frozen puff pasty (thawed)
Heat oven to 400F. Drain the pesto of excess oil. Unfold the pasty & spread pesto on top. Roll tightly into a log. Freeze until firm but still sliceable, about 20 minutes. OR you can freeze for up to 2 weeks, thaw for 20-30 minutes in the refrigerator.
Slice the log into 1/4" thick rounds & place on a parchment-lined baking sheet, spacing about 1" apart. Bake until golden brown, 12-15 minutes.