Puff Pastry Wreath

1: Preheat the oven to 425°F.

2: Lay the thawed puff pastry sheet on a lightly floured surface.

3: Use a large bowl or cake pan as a template to cut around, creating a circle.

4: Transfer the dough circle to a baking sheet lined with parchment paper.

5: Use a smaller bowl to press down and create an inner circle without cutting through.

6: Cut the inner circle into eight equal triangles.

7: Add the pesto, zucchini slices, mozzarella, and rosemary to the outer circle of the wreath.

8: Season with salt and pepper.

9: Pull up the triangles and press the dough together on the edge of the wreath.

10: Brush the top of the dough with egg wash.

11: Bake for 20-25 minutes or until golden brown.

12: For the sun-dried tomato pesto, combine sun-dried tomatoes, basil, parmesan, walnuts, garlic, salt, pepper, and chili flakes in a food processor and pulse to combine.

13: While the food processor is running, pour in the olive oil slowly until everything is blended well.

14: Store the pesto in the fridge for about a week or freeze for up to 3 months.