Roll out puff pastry just ever so slightly, then spread with with basil pesto and sprinkle with some shredded Parmigiano Reggiano cheese.Next sprinkle on some sun dried tomatoes. Make sure that tomatoes are very soft and pliable. If they are hard and dry like the ones I had left from drying out two summers ago, then soak them in hot water until they are supple again. Mince them up a bit so you don’t have huge chunks of them.Then roll them up and place them seam side down…before slicing them into about 3/4 inch slices. It should be noted that I cut the sheet of puff pastry into four pieces for another recipe so I was working with smaller piece. No need to do that, you can just work with one large rectangle.Place these onto a baking sheet lined with a silicone baking mat (so they don’t stick) and bake at 400 degrees until they are golden brown, about 15-20 minutes. Yum!