NANA'S PESTO ROLLS
one container of your favorite pesto (my grandma makes her own, but yours can be store-bought)
one frozen puff pastry dough (make sure there's no butter in it--a bunch of them are vegan)
Defrost the puff pastry dough in advance (this may take awhile). Grease two cookie sheets and set them aside (or, if you have a cat who eats off the kitchen table like me, save this step for later!). Preheat oven to 350. Using a roller or similar instrument, roll out the dough until it's very thin--around 1/16th of an inch. You want a rectangular shape--this is important. The length doesn't matter but the width (the shorter side) should be around 6 inches. Approximation is fine. Spread a thick layer of pesto over the entire sheet of dough. Then (this is the tricky part) roll the rectangle up (the short way, otherwise they'll be impossibly fat) into a roll. It should look something like a spiral of dough and pesto on either end when you finish.
Now cut the roll up into 1-inch sections and place them, circular/spiral side down, on the greased cookie sheets, with a good 1 1/2 inches between each roll. Place in the oven and bake until just barely golden. They'll be tender and delicious!