A warning: I usually follow recipes to the letter. This time I improvised the filling with what I had on hand: pesto, sun-dried tomatoes (not oil-packed) and parmigiano reggiano. Should be fine, right? NO! The filling was way too salty---apparently the dried tomatoes that are not in oil are preserved with salt, and the saltiness of the cheese, and the salt in the pesto...sigh. I may use pesto again (I always have some homemade in the freezer) but will take the time to roast my own tomatoes (and probably choose a different cheese, but I do love my parmigiano...maybe pecorino??)

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