Pesto Parmesan Rugelach

I saw this in the paper today. It is a savory twist on a traditional Jewish treat. Perfect finger food for football watching!!
(makes 32)

1 cup (2 sticks) unsalted Kerrygold* butter
8 oz. full-fat cream cheese, softened
2 T. sugar
1/4 t. kosher* salt
2 cups all-purpose flour
1/2-3/4 cup pesto
1/4 cup finely grated Parmesan
1 large egg, beaten
1 t. dried basil
1/4 t. coarse sea salt

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 of up to 24 hours. Preheat oven to 375. Roll each piece of dough into a large circle. Using the bottom of a 8 or 9: round cake pan as a guide, cut dough with a pizza cutter into a circle. Spread each circle with 2-3 T. pesto in a thin layer, leaving 1/4" border. Sprinkle each circle with 1 T. Parmesan; press gently into pesto. Using a pizza cutter, cut each circle of dough into 8 even triangles. Starting at the longer 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 for 16-18 min. or until golden Cool on a wire rack.

"You could always have a laugh in the middle of the suffering."

GO SEAHAWKS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Love,

MM