Pesto Palmiers

1 package (2 sheets) Pepperidge Farm puff pastry, defrosted
1/4 cup prepared pesto
1/2 cup crumbled goat cheese (or feta, or parmesan)
1/4 cup drained and finely chopped sun-dried tomatoes in oil
1/4 cup toasted pine nuts (place in a dry saute pan, toss over low heat for about 5 minutes until golden brown)

Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry slightly with a rolling pin until it's 9.5 x 11.5 inches.

Spread the sheet of puff pastry with half the pesto (1/8 cup), then sprinkle with half the cheese (1/4 cup), half the sun-dried tomatoes (1/8 cup) and half the pine nuts (1/8 cup).

(To view step-by-step with photos on how to fold and cut the pastry, click on the link below). Working from the short ends, fold each end halfway to the center. Then fold each side again toward the center, until the folded edges almost touch. Fold one side over the other and press lightly. Repeat with the second sheet of puff pastry. Cover rolls with plastic wrap, and chill for at least 45 minutes (or overnight).

When ready to bake, preheat oven to 400-degrees. Cut the prepared rolls into 1/4-inch thick slices and place them face up, 2 inches apart on sheet pans lined with parchment paper. Bake for 14 minutes, until golden brown.