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Category:Description
Pastry pinwheels packed with tomato sauce, pepperoni and cheese. Perfect for packed lunches for kids and they’re freezable too!
Ingredients
- 1 roll puff pastry (approx 320g)
- 75g passata
- 1/2 tsp oregano
- 50g pepperoni
- 50g grated cheddar cheese
- 50g grated mozarella
- 1 tbsp milk
Instructions
- Preheat the oven to 200c and line a baking sheet with parchment paper.
- Roll out the pastry and spread the passata on top.
- Sprinkle on the oregano and add the pepperoni, cheddar and mozarella.
- Starting with the long end of the pastry, roll the pastry up tightly then cut into 12 rounds.
- Place on the baking tray and brush the tops and edges with the milk.
- Bake in the oven for 18 minutes.
- Allow to cool for a couple of minutes so that the pastry becomes more firm.
Notes
These pinwheels will keep in the fridge for up to 3 days and can reheated in the oven or microwave. They can also be frozen after cooking. Allow to cool and then pop into freezer bags. They will defrost at room temperature in 2-3 hours.