Recipe

Cheese and tomato rolls

May 27, 2013 2:00pm
  • 25 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Cheese and tomato rolls
  • 2 cup grated mozzarella cheese
  • 1/3 cup chopped pitted kalamata olives
  • 4 slices mild salami, chopped
  • 1 medium red capsicum, finely chopped
  • 1/2 cup drained sun-dried tomatoes, coarsely chopped
  • 12 sheets filo pastry
  • rice bran oil cooking spray
  • 1/4 cup finely grated parmesan
  • store-bought tomato salsa, to serve

Method

Cheese and tomato rolls
  • 1
    Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Combine mozzarella, olives, salami, capsicum and tomato in a medium bowl. Divide into 8 portions.
  • 2
    To make 2 rolls at a time, stack 3 sheets of pastry on a flat surface, spraying oil between each sheet. Cut pastry in half diagonally to make 2 rectangles. Spoon a portion of filling onto each pastry rectangle, leaving a 4cm border. Roll up pastry to enclose filling and form a parcel. Place on prepared tray.
  • 3
    Spray rolls with oil; sprinkle with parmesan. Bake for 12-15 minutes or until golden and heated. Remove from oven. Stand for 5 minutes. Serve with salsa.

Notes

Replace filo pastry with puff pastry, if desired. Replace kalamata olives with stuffed green olives, if desired. Freeze uncooked rolls for up to 3 months. Bake frozen; cooking time will vary.

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