Tomato-Basil Elephant Ears

Name: Tomato-Basil Elephant Ears
Ingredients: 1 14 cups sun-dried tomatoes, chopped; 3 tablespoons chopped garlic (9 cloves); 5 cups basil leaves, packed; 1 teaspoon kosher salt; 1 teaspoon fresh ground black pepper; 34 cup olive oil; 1 cup freshly grated parmesan cheese; 1 sheet puff pastry, defrosted (Pepperridge Farm recommended); 1 egg, mixed with; 1 tablespoon water, for egg wash

10 ingredients

1 steps

Ingredients

1 14 cups sun-dried tomatoes, chopped
3 tablespoons chopped garlic (9 cloves)
5 cups basil leaves, packed
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
34 cup olive oil
1 cup freshly grated parmesan cheese
1 sheet puff pastry, defrosted (Pepperridge Farm recommended)
1 egg, mixed with
1 tablespoon water, for egg wash

Directions

1

["Preheat oven to 400 degrees F.", "To make the paste, place the sun-dried tomatoes and garlic in the bowl of a food processor fitted with the steel blade.", "Process for 30 seconds.", "Add the basil, salt and pepper.", "With the processor running, slowly pour the olive oil into the the bowl through the feed tube and process until pureed.", "Add the Parmesan and puree for 15 seconds.", "Set aside.", "Unfold 1 sheet of puff pastry and place it on a lightly floured board.", "With a rolling pin, lightly roll the dough until it's a 13\" square.""