You discover a box of frozen puff pastry in your freezer that needs to be used (the exact reason not having been established) and dessert is already planned, what do you do? Make a quick appetizer with pesto. Luckily when I make pesto from scratch, I most often freeze a few jars with the leftovers so it is most always available. A commercial brand of pesto would not be as flavorful.
fresh homemade basil pesto
grated Romano cheese
Thaw the puff pastry and set your oven to 375 degrees. Spread the pesto over the pastry, leaving a small border so you can seal the pastry to itself, and so the pesto will not fall out of the roll you are about to make. Add a generous amount of grated Romano cheese (twice what is in the photo) and tightly roll the pastry into a tube, sealing the end by pinching the end onto the roll. Slice the pastry roll into pieces that are a little less than an inch wide and place each disk on its side upon a baking sheet that has been layered with parchment paper (or buttered). Bake until puffed and lightly browned.