Pesto, Corn, and Poblano Pepper Puff Pastry Rolls

Yesterday I was watching my daughter experiment with household goods, (toothpaste, hand soap, etc.) to try and make “slime”. The mother side of my brain was cheering her on at her curiosity and exploration. Another part of my brain was cringing at the impending mess that was about to hit my kitchen. Yet, I sat there and let her explore and create. She mixed the greenish, wet sludge around in the bowl and frowned. “I’ll just pour it out mom” she said sadly. While I knew there was nothing that could save the nasty looking concoction, I had plenty of cards up my mommy-sleeve to turn that frown upside down. “Wanna bake with me?” I asked and she shrugged.

Cleaning off a giant space I asked her to sprinkle some flour on the table. I saw the corners of her lips begin to tug upward and I knew I had her attention. Puff pastry is a godsend for a quick snack, appetizer, or weekend breakfast. “What are we making?”, my daughter asked. “Pesto cheesy rolls” I said, and instantly she grinned at me. If you’ve never worked with puff pastry before it is very simple. The dough comes in 2 folded sheets. The puff pastry already has clumps of butter spread within the dough, so all you need to do is gently roll it out, add your ingredients, and shape it as need be. Easy, right? It’s a noob-chef’s best friend, I tell you.

So there we were covered in flour, rolling out the pastry sheet. My daughter was laughing each time she gathered up a pile of flour and blew it sending the particles everywhere. Then we added a thin layer of pesto, a bit of fresh corn kernels, roasted (and chopped) poblano peppers, and a bit of freshly grated Parmesan cheese and it was time to roll it all up. We carefully folded the dough over on itself and sliced it with a pizza cutter. Then we tucked the rolls into a muffin pan and let them bake at 425 degrees (F) for 20 minutes and voila! We had a tasty appetizer, and a very happy kiddo. Mission: success! Enjoy this recipe everyone and have an awesome day! 🙂


Pesto, Corn, and Poblano Pepper Puff Pastry Rolls 

Inspired by: Bon Appetit, recipe ingredients designed by me 🙂

Serves: 6 rolls


  • 1 box puff pastry sheets
  • 1 jar pesto
  • 1 ear corn
  • 1 poblano pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 1 egg yolk
  • Flour, for dusting baking area


  1. Preheat the oven to 425 degrees (F) and grease a half-dozen muffin tin.
  2. Grab your poblano pepper and, using tongs, carefully roast it over a gas flame/stove eye. (You’ll want to rotate it frequently and char the skin evenly). Once the skin is completely blackened, remove from the stove and turn off the eye. Take a knife and scrape away the blackened skin. Beneath it you’ll find a juicy, tender pepper! Chop the poblano pepper, removing any seeds. Place the chopped pepper into a bowl and set aside.
  3. Next, grab an ear of corn and using a knife, shuck the kernels from the corn into the mixing bowl with the poblano pepper. (Note: If you’d like your rolls to have a more corn flavor, you can grab a box grater and grate the cob of the corn to gather milk from the cob.) Set the kernels and pepper aside.
  4. Use flour to dust a wide baking area. Then unfold your puff pastry sheet. Using a rolling pin, roll it flat to about 1/2-inch thickness. You can trim the sides if you’d like or leave it as is. Either way is fine.
  5. Next, use a small tablespoon to spread out a thin layer of pesto on the puff pastry dough. Make sure to make it smooth as possible and avoid putting too much near the edges.
  6. Then sprinkle over the corn and roasted poblano pepper on top of the pesto.
  7. Lastly, sprinkle Parmesan cheese on top of everything. Working from the side nearest to you, carefully fold the dough over on top of each other to make a fat log. It should fold about 3-4 times. When it’s all folded it should look like a fat stack.
  8. Using a pizza cutter, slice the dough into 6 equal parts. Brush with 1 egg yolk and place each in a muffin cup.
  9. Bake for 20 minutes at 425 degrees (F) and enjoy!

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