Pesto Parmesan Rugelach (from a magazine)

 1 cup unsalted butter, softened

8 oz full-fat cream cheese, softened

2 TBSP sugar

1/4 tsp salt

2 cups all-purpose flour

1/2 - 3/4 cup pesto

1/4 cup finely grated Parmesan

1 large egg, beaten

1 tsp dried basil

1/4 tsp coarse sea salt

1. Beat butter and cream cheese until smooth. Scrape down sides of bowl. Add sugar and salt; beat until combined. Add flour; beat just until dough comes together. Divide dough into 4 pieces. Wrap each in plastic wrap; refrigerate 1-2 hours or up to 24 hours.

2. Preheat oven to 375 F.

3. Roll each piece of dough into a large circle. Using the bottom of an 8- or 9-inch round cake pan as a guide, cut dough with a pizza cutter into a circle. Spread each circle of dough with 2-3 TBSP pesto in a thin layer, leaving 1/4-inch border. Sprinkle each circle with 1 TB Parmesan; press gently into pesto.

4. Using pizza cutter, cut each circle of dough into 8 even triangles. Starting at lower end, roll up each triangle. Place point side down on a baking sheet lined with parchment paper. Brush rugelach with beaten egg. Sprinkle evenly with basil and salt. Bake 16-18 minutes, until golden. Cool on wire rack. 

Makes 32. 

Spicy Pizza Rugelach - Make main recipe, but in Step 1 add 2 TBSP tomato paste and 3 TBSP flour to the dough. Substitute 1/2-3/4 cup marinara or pizza sauce for pesto and 1/2 cup shredded mozzarella for Parmesan. For topping, sub 1 tsp dried oregano for sea salt and add 1/4 tsp red pepper flakes along with the dried basil/

Pumpkin Chocolate Hazelnut Rugelach - Make main recipe, but in Step 1 add 1/4 cup canned pumpkin. 2 TBSP sugar and 2 TBSP flour to dough. Substitute 3/4 cup chocolate hazelnut spread for pesto and 1 tsp sugar and 1/2 tsp ground cinnamon for basil and sea salt.