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Spinach Balls
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Pesto Palmiers


      1/2 cup Pine Nuts
      4 cloves Garlic
      1 teaspoon Salt
      1/2 teaspoon Black Pepper
      4 cups Basil Leaves
      1/4 pound grated Parmesan Cheese
      1/4 pound grated Romano Cheese
      1-1/2 cups Olive Oil
      1 pound Puff Pastry



    Grind all ingredients (except puff pastry!) with 1/2 cup of oil in a food processor  until finely processed.
    Add the remaining oil slowly while processing until the mixture forms a smooth paste.
    Preheat the oven to 400o.
    Cut the pastry into quarters and roll each quarter out into a sheet 11" x 18".
    Spread with the pesto mixture.
    Roll each side inwards to form a scroll.
    Cut into 1/2" slices.
    Place onto foil lined baking sheet and flatten with the palm of your hand.
    Refrigerate for 15 minutes.
    Brush with egg wash and bake for 10 - 12 minutes, or until puffed and golden.
    Very freezable!

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