Let’s contribute to over-eating, carbo-loading, and the consumption of butter by the pound, by giving our guests another starchy yet scrumptious hors d’oeuvres, Roasted Sundried Tomato-Pesto Palmiers. It’s another super simple crowd pleaser that is sure to be gone by the end of the evening.

I adapted this recipe from that rolly-polly, queen of butter and all delightful things, Ina Garten. (If you’re offended by the previous description just substitute the word “jolly.”) By blending together a few choice ingredients, obtaining a pesto to your liking, then carefully rolling the entire concoction in store-bought puff pastry (because who has the time to make the fresh), slicing and baking this log of goodness, you will have a stunning and delicious supplement to any holiday party.

I made a bourgie pesto by combining walnuts (much cheaper than pine nuts), basil, a bit of raw garlic, sundried tomatoes in their oil, parmesan cheese, and olive oil. Remember to season well with salt and pepper, as this will be a filling for a fairly neutral dough. Mix all the ingredients but the oilve oil in a food processor. When you have the ingredients blended, add the olive oil. You just want the pesto to come together, but still remain fairly coarse. You are not making a pesto for pasta sauce, which would be much smoother and runnier. Once the pesto is to your liking, it’s time to roll away.

Take a thawed sheet of puff pastry, and roll out to 12 inches square. Spread a generous layer of pesto on top, covering to the edge. Now for folding the palmiers: take half of the dough, and fold to the center; repeat on the other side; now take folded half, and fold toward the center; repeat on the other side. You should have a rectangle of dough, with two folds on each side. Now close the palmier by folding one half of the dough on top of the other. Cut each roll into 3/8 inch slices, place on a parchment-paper-lined baking sheet, brush with an egg wash and bake for 6-8 minutes a side at 400 degrees.

The puff pastry will puff and expand. Your house will smell wonderful, of garlic and pesto. And your guests will be thrilled that they are not eating yet another baked brie. This recipe could be made and filled with a variety of spreads: basic pesto, a tapenade of olives, or simply a basic cheese. The palmiers also freeze beautifully, simply place, uncut in the freezer. When you are ready to eat the palmiers, thaw slightly, slice, and follow the same directions for baking.