This Caprese salad version wraps tomatoes, mozzarella, basil, and spinach in puff pastry and drizzles with pesto oil. A delightful dinner idea that channels the classic Caprese flavors in a crispy bundle.
1: Preheat your oven to 400°F.
2: Line a baking sheet with parchment and set aside.
3: On a floured surface, slightly roll out the puff pastry.
4: Cut each puff pastry sheet into 4 squares (8 squares total) and place on the baking sheet.
5: In the middle of each pastry square, add 3-4 spinach leaves, 1/4 cup shredded mozzarella, a few slices of tomato, grated parmesan, basil, salt, pepper, and chili flakes.
6: Fold two opposite corners of the puff pastry over, pressing the edges together to secure them.
7: Brush each pastry with egg wash.
8: Bake for 13-15 minutes, or until golden brown.
9: Remove from oven and drizzle with pesto oil.
