< 45 minutes
< 15 minutes
1 package (about 17 ounces) frozen puff pastry (2 sheets)
2 ounces goat cheese
¼ cup sour cream
3 tablespoons pesto sauce
½ cup sun-dried tomatoes, coarsely chopped, divided
2 cups loosely packed spinach, divided
4 ounces sliced BUTTERBALL® Deli Oven Roasted Turkey, divided
1 cup (4 ounces) shredded Monterey Jack cheese, divided
- 1.Thaw puff pastry according to package directions.
- 2.Preheat oven to 400°F. Line two sheet pans with parchment paper.
- 3.Combine goat cheese, sour cream and pesto in small bowl; stir until well blended. Unfold one pastry sheet on work surface. Spread half of goat cheese mixture over pastry; press half of tomatoes into mixture. Top with 1 cup spinach, half of turkey and ½ cup shredded cheese. Roll up from one unfolded edge. Cut into ½-inch slices; place on one prepared pan. Repeat with remaining ingredients. Beat egg with 1 tablespoon water in small bowl; brush over roll-ups.
- 4.Bake 15 minutes or until puffed and golden brown. Serve warm.