Roasted Garlic and Pesto Strips

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Photo: Liz Andrew/Styling: Erin McDowell

We love recipes that look and taste impressive but are easy to whip up. That’s why we’re obsessed with these roasted garlic and pesto strips. With just a few twists, you’ve got a ’Gram-worthy, flaky masterpiece.


1 head of garlic

2 teaspoons extra-virgin olive oil

2 sheets frozen puff pastry, thawed

⅓ cup store-bought pesto


1. Preheat the oven to 400°F. Cut the top quarter off the head of garlic and discard. Place the head of garlic on a small piece of tinfoil. Drizzle the olive oil over it and then enclose in the tinfoil. Roast until golden, 20 to 25 minutes.

2. When cool enough to handle, squeeze the garlic cloves out of the roasted head.

3. Roll out the puff pastry a little to flatten it and then transfer the dough to a parchment-lined baking sheet. Spread the roasted garlic all over the puff pastry, then top with the pesto, making sure it reaches the edges of the dough.

4. Using a pizza cutter, cut the dough into ½-inch-thick strips from the edges to the center, leaving the middle of the dough connected. Twist each strip 3 or 4 times. Bake until the pastry is golden brown, 20 to 22 minutes.

Nutrition Facts
  • 262 calories

  • 19g fat

  • 20g carbs

  • 4g protein

  • 0g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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