Salami, Pesto and Cheese Pinwheels
on
| 2 min read
Ingredients
- 1 sheet puff pastry
- 1 heaped tbls pesto of choice (tomato or basil)
- ½ to 1/3 cup tasty cheese
- 4 slices salami, finely chopped
- 1 egg beaten
Method
- Preheat oven to 200°c on Fan forced function
- Line one baking sheet with baking paper
- Using the back of a spoon, spread the pesto onto pastry sheet, leaving a 1 cm border on one edge
- Sprinkle both the salami and the cheese over the whole sheet.
- Starting on one edge, roll the pastry up tightly, brush the 1 cm strip with egg, and place the roll sealed side down to set. Cover with plastic wrap and place in the fridge until ready to bake
- Cut the pastry roll in to even slices, place on baking tray and bake for 12 minutes until cooked and golden
- Allow to cool slightly before serving