Cheese ‘n salsa spirals

Name: Cheese 'n salsa spirals
Yield: 24 servings
Cuisine: Bake
Ingredients: 400.00 g puff pastry defrosted; 100.00 g salsa; 375.00 ml mozzarella cheese grated; 125.00 ml parmesan cheese freshly grated; 1.00 fresh basil or oregano, chopped; salt and freshly ground black pepper

24 servings

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Starch

By Food24 November 03 2009

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Ingredients (6)

400.00 g

puff pastry — defrosted

FILLING

100.00 g	salsa
375.00 ml	mozzarella cheese — grated
125.00 ml	parmesan cheese — freshly grated
1.00	fresh basil — or oregano, chopped
	salt and freshly ground black pepper

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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.