Provided by Campbell's Kitchen
THAW pastry sheets at room temperature for 40 min. Line 2 baking sheets with parchment paper.
UNFOLD 1 pastry sheet on lightly floured surface. Spread 2 tbsp. pesto over pastry. Top with 1/4 cup cheese, 2 tbsp. tomato and 2 tbsp. walnuts, if desired. Starting at long sides, fold pastry towards center, leaving 1/4" space in center. Fold one side over the other, making a 4-layer rectangle. Repeat with remaining pastry sheet, pesto, cheese and tomato. Cover pastry rectangles with plastic wrap and refrigerate for 45 min.
HEAT oven to 400°F. Cut each rectangle into 15 (1/4”) slices. Place cut-side down 2” apart on prepared baking sheets.
BAKE for 14 min. or until golden, turning over halfway through baking. Remove palmiers from baking sheets and cool slightly on wire racks. Serve warm.
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