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1 package Wind & Willow Roasted Red Pepper Dip Mix
1 cup mayo
1 cup sour cream
1 sheet puff pastry, thawed
Mix Wind & Willow Roasted Red Pepper dip mix with mayo and sour cream. Spread on surface of puff pastry and roll into a tight log starting from one of the long sides. Place log in freezer for 5 mins to firm up. Take out and slice into ¼ inch spirals. Place on baking sheet, wash with egg wash and bake for 15 mins at 350 degrees.
Recipe by Julie Jester of The Cook’s Station
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