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Feta cheese roll

Recipe from: 8/15/1996 12:00:00 AM
Ingredients 7
Servings 0


  • 400
    frozen puff pastry, defrosted
  • 30
    sun-;dried tomato paste OR
  • 16
    sun-;dried tomatoes in vinaigrette sauce
  • 100
    feta cheese, crumbled
  • 400
    pimientos, sliced into strips OR
  • 1
    red pepper, seeded and sliced into strips
  • 1
    egg, whisked


25 minutes
Preheat the oven to 200 ºC (400 ºF). Spray a large baking sheet with non-stick spray. On a lightly floured surface, roll out the puff pastry until thinner. Cut in half widthways. Place the two pieces of pastry on the prepared baking sheet. Spread half of each piece with the tomato paste if using, or arrange the sun-dried tomatoes on them. Sprinkle with the crumbled feta and arrange the pimiento or red pepper strips on top. Brush the sides of the pastry with water and fold the other half over the filling. Press the sides down firmly with a fork and brush the top with whisked egg. Using a sharp knife, make small incisions on top of the pastry and bake for 25 minutes or until golden brown and puffed up. Serve hot with a green salad. Makes two cheese rolls.

Read more on: bake  |  dairy

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