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Pizza Pinwheels
This is just a simple idea but one that is always popular and you never have the problem of what to do with the leftover pinwheels – there aren’t any!
Ingredients
- 4 sheets frozen pre-rolled flaky puff pastry, thawed
- 2 tablespoon spicy tomato sauce, BBQ sauce or tomato relish
- 2 cups grated tasty cheese
- 12 rashers rindless streaky bacon
- 2 tablespoons chopped parsley
- Garlic salt
- optional – drained, crushed pineapple; sliced salami or sausage; finely sliced mushrooms; pesto or olive slices.
Method
Join 2 sheets of pastry together by brushing the edges with water and crimping with a fork. You need a good secure join. Do the same with the remaining two sheets of pastry. Brush the double sheets with tomato sauce then sprinkle with cheese and lay over the bacon. Sprinkle with the herbs and garlic salt and any optional extras you make like.
Roll the short sides up tightly like a sushi and secure the edge so they won’t unroll – wet it then, use a fork to crimp the join. Wrap in cling film and chill the rolls in the fridge for at least an hour. They can be frozen at this stage.
Preheat oven to 200°C. Line 2 oven trays wit non-stick baking paper and spray well with non-stick baking spray.
Slice the rolls (can be done from frozen) into 5 mm slices and lay flat on the trays, leaving room to expand and spread. Bake for 10 – 15 minutes untl puffed and golden, then turn over and bake another 5 minutes to evenly brown. Cool on a wire rack and serve warm.
You can make up any number of combinations of fillings for the basic pinwheel idea. Always have something with a bit of oil or natural fat, such as cheese or bacon in the filling as this helps the pastry stay crisp and moist. They can be cooked and re-heat to serve, but I find it better to freeze at the rolled up stage and cook when required.
