Cheese 'n salsa spirals


Ingredients 7
Servings 24
Time

Ingredients

  • 400
    g
    frozen puff pastry, defrosted
  • FILLING
  • 100
    g
    medium hot salsa
  • 375
    ml
    grated mozzarella cheese
  • 125
    ml
    freshly grated Parmesan cheese
  • 1
    bunch fresh basil or origanum, chopped
  • salt and milled pepper
 

Method

 
Roll pastry out lightly on a floured surface and trim edges if necessary. FILLING: Spread salsa liberally over pastry, then top with cheeses, herbs and seasoning. Roll pastry up lengthways, as tightly as possible, without allowing filling to ooze out. The roll may be frozen at this stage, for later use. Chill pastry for 15 to 30 minutes to allow it to firm slightly. Using a sharp knife, cut pastry into 2 cm thick rounds and place them on oiled baking sheets, 2 cm apart. Bake at 220 ºC for 10 to 20 minutes, or until puffed up and golden. Serve hot, or at room temperature.
 

Read more on: starch  |  bake
 

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