Flakey buttery puff pastry wrapped around your favourite pizza fillings and served with a delicious pizza sauce for dipping. Quick and easy to make and very tasty.
1 sheet all butter puff pastry
4 TBS sun dried tomato pesto
6 TBS finely grated Parmesan cheese, divided
1 all beef frankfurter, chopped
a handful each of black and green olives, chopped
120g grated strong cheddar cheese (I use a mix of white and orange)
1 egg yolk beaten with 1 tsp water
Your favourite pizza sauce or homemade as below
Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with a sheet of baking paper. Set aside.
Unroll the puff pastry and lightly press out to smooth with a floured rolling pin. Spread the sun dried tomato pesto over the surface leaving 1/2 inch border along one long side. Measure out 2 TBS of Parmesan cheese and set aside. Leaving the 1/2 in border intack, sprinkle the remaining cheese evenly over the pesto. Scatter on the frankfurter, olives and onion. Scatter the cheddar cheese over top evenly. Brush the empty border with some of the beaten egg yolk. Roll up tightly from the opposite long side to the egg yolk washed side, encasing all of the filling ingredients. Press the egg washed seam tightly to adhere to the main body of the roll. Using a really sharp knife, cut into six rolls. Place them evenly spaced onto the prepared baking sheet, cut side down and pressing lightly down with the palm of your hand to flatten slightly. Brush with the egg wash and sprinkle with the remaining Parmesan cheese.
Bake in the heated oven for 20 to 25 minutes, until golden brown and flakey..
Warm your pizza sauce while the rolls are baking. Serve the hot pizza scrolls with the sauce for dipping.
The pizza sauce recipe makes enough for two large pizzas. If you don't use it all, it can be frozen for up to six months in an airtight container.
This is a really good pizza sauce recipe. After experimenting through the years with different types of tomatoes, sauces and spices I think I have come up with what is a real winner. Delicately spiced. The sauce is what makes a pizza in my opinion!
415g of tomato passata (seived tomatoes) (2 cups)
60g tomato paste (sundried tomato paste is nice sometimes for a change) (1/4 cup)
2 cloves of garlic, peeled and minced
1 tsp sugar
1 tsp onion powder
1 1/2 tsp dried basil leaves
1 tsp dried oregano leaves
1/4 tsp chinese five spice powder
seasalt and freshly ground black pepper to taste
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