Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 2

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.

Ann Taylor Pittman
Recipe by Cooking Light December 2011

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
19 mins
total:
54 mins
Yield:
Serves 10 (serving size: 2 palmiers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 5 ingredients in a mini chopper; process until finely chopped.

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  • 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.

  • Preheat oven to 400°.

  • 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.

Nutrition Facts

168 calories; fat 12.5g; saturated fat 1.7g; mono fat 4.4g; poly fat 5.8g; protein 2g; carbohydrates 12.1g; fiber 0.5g; cholesterol 0mg; iron 0.7mg; sodium 158mg; calcium 6mg.
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