Name: Cheese and tomato rolls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

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.
Note

Woman's Weekly Food

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Ingredients

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