5 cups of fresh basil leaves, packed well
1 1/4 cups of sun-dried tomatoes, rinsed, dried and chopped
1 cup of fresh grafted Romano Cheese
3 tablespoon of fresh garlic, minced
Store-bought puff pastry sheets
Salt and pepper to taste
Preheat heat oven to 400 degrees.
Line a baking 2 sheet with parchment paper
In a food processor place the garlic and sun-dried tomatoes, pulse a few times to combine. Now add the basil leaves, pulse a few times to reduce volume. Turn the processor now and slowly add olive oil until smooth but not runny, about 1/3 of a cup. Next, add the cheese and pulse to combine, you should have a paste, that holds together and is not runny when a tablespoon or two is placed on a plate. I usually season at this point since both the sun-dried tomatoes and cheese are a bit salty themselves - if adding seasoning pulse a few times to combine.
Roll out one sheet of pastry to about a 12 to 13-inch square. spread a thin layer of paste over the pastry almost to the edge, roll-up, and slice into 3/8 rounds and place on the baking sheet, repeat with the other sheet of pastry. If the pastry you bought only has one sheet, the paste will last in the fridge for about a week and can also be used to spread over chicken.
Place the egg in a bowl with about a tablespoon of water, whisk, then brush over the pastry rounds. Bake for about 5 minutes, flip the rounds over and bake for an additional 5 minutes or until golden brown. Transfer to a cooling rack.