Roasted Red Pepper and Pesto Strudel

• 1 lb puff pastry (2 sheets)

• 2 12 oz jars roasted red peppers drained

• 1 ½ cups pesto

• 1 ½ cups parmesan cheese

• 1 cup toasted pine nuts

Roll out 1 sheet of puff pastry and cut in half the long way, making two long narrow rectangles. You will have 2 strudels for each sheet. Make cuts 1/3 of the way in every ½ inch on both long sides of the dough. 

Spread pesto down the middle of each strudel. Top with peppers, cheese, and pine nuts. Alternate folding the strips over filling. Repeat with the second sheet of puff pastry. Brush with egg wash*. Bake at 350º until golden brown- about 25 minutes. Cool and Slice 1 ½ inch to 2 inches thick. 

Makes 4 strudels. They can be frozen before baking- thaw and bake as directed.

* Egg wash - 1 egg and 2 tablespoons of water mixed together.