OHHHH YUMMMMM!
Mr. Qwerty is also a huge fan.

Like Karchita, I didn't have any pesto, but I ground up the basil leaves, garlic and a little olive oil and then mixed that with the 8 oz of light cream cheese. I found I didn't need all 8 oz, 4 would have been good enough, but we have extra for crackers now.

I think next time I will use both halves of the puff pastry. I rolled it pretty thin and since I piled the roasted large chunky cut vegetables on (1 eggplant, 2 red peppers, a swack of mushrooms and a huge zucchini, the pastry in the middle didn't have a chance to rise at all. I made it on a pamperedchef cooking stone, and I think it would be a little more crispy if I had used a regular baking sheet. But since I am world renown for burning things to a crisp, I'll stick with the PC stoneware.

The edges puffed up really nicely even without the egg trick.

Thanks for the recipe -- it was my first attempt at puff pastry and won't be my last.