Cooking Directions

• Heat the oven to 375°F.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14 x 11-inch rectangle.  Sprinkle with the cheese and herbs. Starting at a short side, roll up like a jelly roll.  Wrap the pastry roll with plastic wrap and freeze for 45 minutes or until firm.
• Cut the pastry roll into 75 (1/8-inch) slices.  Place the slices, cut-side down, onto baking sheets.
• Bake for 10 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Ingredients

• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 0.25 cup grated Parmesan cheese
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 tablespoon finely chopped fresh thyme leaves or fresh parsley