Ingredients:
1/2 red pepper
1/2 cup chopped pepperoni
1/2 cup grated provolone or mozzarella cheese
1 tsp dried oregano
397g pkg of pastry dough, thawed
All purpose flour
1/3 cup tomoto based pasta sauce, not chunky
Directions:
1. Preheat oven to 375. Lightly spray or oil baking sheet. Finely chop pepper and pepperoni. Stir in a small bowl with cheese and oregano.
2. Cut pastry into two squares lightly dust all over with flour. On a lightly floured surface used rolling pin roll pastry, one piece at a time, into a rectangle about 9" by 11".
3.Turn rectangles so long edges are facing you. Spread pasta sauce over both pieces leaving a 1/2" border along top edge.
4. Lightly brush border with water.
5. Evenly sprinkle pepper mixture over sauce. Working one piece at a time and starting from long edge, tightly roll up pastry, forming 2 pinwheel logs. Pinch seams to seal logs.
6. Using a serated knife slice logs into 1/2" thick rounds. Place on greased baking sheet about 1" apart.
7. Bake in center of preheated oven until golden about 20 min. Serve hot or at room temperature.
*To make ahead, prepare the logs and wrap tightly in plastic wrap then foil. Refrigerate overnight or freeze for up to 2 weeks. Just remember to let them thaw before baking.
*Compliments of Chatelaine magazine
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1 comment:
These are not bad - had some frozen that I made at Christmas last year so used them at a curling wind-up party. You might want to cut them a tad wider than 1 cm... 7/10 overall rating.
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