½ package (17.3 oz) frozen puff pastry sheets (1 sheet), thawed
1 Tbs prepared pesto
¾ cup shredded mozzarella
1 pkge (10 oz) frozen spinach, thawed, squeezed dry
1 Tbs grated parmesan
1. Heat oven to 400. Line a baking sheet with nonstick foil
2. Unfold pastry like a book on a lightly floured surface. Spread pesto over pastry leaving a 1-inch border at top. Top with mozzarella, spinach, and parmesan. Press slightly into pastry.
3. Brush plain border with a little water. Starting from opposite edge, roll up like a jelly roll; press to seal borser.
4. Cut into ½ inch slices; place cut side down on lined baking sheet. Bake 15 minutes or until golden and puffed. Serve warm or at room temp.
Tip: To make ahead, place unbaked slices on foil-lined baking sheet, freeze. When frozen, store in ziplock bag up to one month. Bake as above, adding 2-3 minutes to baking time, until golden.