Ingredients
Units
Scale
1 x sheet of puff pastry
1 tbs of tomato paste
50g of grated cheese
Instructions
- Preheat your oven to 200ºC and line a baking tray with baking paper. Lay out your pastry sheet (or sheets if you’re making a bigger batch) and let them thaw completely before getting started.
- Spoon about 1 tablespoon of tomato paste onto each pastry sheet and spread it out evenly with the back of a spoon. Don’t worry if it’s not perfect — rustic is delicious.
- Sprinkle a generous handful of shredded cheese over the top, making sure it’s spread right to the edges. Then roll the pastry up tightly into a log shape. Slice into 12 even pieces.
- Place each scroll spiral-side up onto your prepared tray. Pop them in the oven and bake for around 12 minutes, or until they’re golden, crispy, and smelling amazing.
- Time to taste-test! These are so good straight from the oven — melty, cheesy goodness. Or let them cool and pop them into the freezer. They’ll keep for up to four months and are perfect for popping into lunchboxes when you need a quick win.