ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sun-Dried Tomato Palmiers

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 19 mins
Total time 54 mins
Yield Serves 10 (serving size: 2 palmiers)
You can either thaw the puff pastry in the fridge overnight or leave it out at room temperature for 1 to 2 hours until it's pliable.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon fresh thyme leaves
  • 4 oil-packed sun-dried tomatoes, drained
  • 1/2 cup pitted kalamata olives
  • 1 garlic clove, minced
  • 1 sheet frozen puff pastry dough, thawed

Nutrition Information

  • calories 168
  • fat 12.5 g
  • satfat 1.7 g
  • monofat 4.4 g
  • polyfat 5.8 g
  • protein 2 g
  • carbohydrate 12.1 g
  • fiber 0.5 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 158 mg
  • calcium 6 mg

How to Make It

  1. Place first 5 ingredients in a mini chopper; process until finely chopped.

  2. Unfold dough, and roll to a 10 x 9-inch rectangle. Spread the tomato mixture over dough, leaving a 1/2-inch border. Roll up long sides of dough, jelly-roll fashion, until they meet in the middle. Chill 20 minutes.

  3. Preheat oven to 400°.

  4. Cut dough roll crosswise into 20 slices. Arrange slices in a single layer on a baking sheet lined with parchment paper. Bake at 400° for 15 minutes or until lightly browned.