Another magic ingredient - PUFF PASTRY.
Being a home baker, I thought that I should one day try to make puff pastry or croissants myself, but it just seemed like such an undertaking. All that rolling and butter, rolling and butter. I never got around to trying it.
Then came Food Network and Cooking Channel, and I noticed something important - even fancy, well-trained chefs use frozen puff pastry! Who knew!
I've pretty much given you the instructions, but here are the proportions I used:
1 package (2 sheets) frozen puff pastry
2 tbsp. pesto
2 tbsp. Parmesan cheese
2 tbsp. butter
1/2 cup half and half
salt and pepper
butter for brushing
a little extra Parm for sprinkling
This makes 8 squares. You can save half the potatoes and one puff pastry sheet for another meal, but they are very good reheated in the toaster oven.