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Defrost puff pastry in refrigerator overnight.
Preheat oven to 400 degrees. Lightly flour a
board and carefully unfold one sheet of puff
pastry. Roll pastry lightly with a rolling pin
until it is approximately 9 1/2 x 11 1/2 inches.
Spread 1/2 of pesto on sheet of puff pastry.
Sprinkle the goat cheese, sundried tomatoes, pine
nuts and salt on top.
Working from the short ends, fold each end of
pastry 1/2 way to the center. Then fold each side
again toward the center until folded edges almost
touch. Fold one side over the other and press
lightly.
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