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Preheat your oven to 400 degrees F.
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To make the sundried tomato pesto, blend the sundried tomatoes, 1 peeled garlic clove, 1 tbsp of olive oil, 1/4 cup Krafted Grated Parmesan Cheese, and 1 tbsp of basil pesto.
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Spread the sundried tomato pesto in a thin layer onto one sheet of puff pastry.
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Top with 1 cup of Kraft Natural Shredded Mozzarella Cheese.
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Roll the puff pastry sheet into a tight log, seam side down.
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Repeat the process with the basil pesto on the second sheet of puff pastry.
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Chill the logs for 10 minutes in the freezer. then slice into 1" rounds with a serated (bread) knife.
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Place the pinwheels onto a parchment lined baking sheet and bake for 20 minutes, until puffed, cheesy, and golden brown.
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Serve warm or at room temperature.