Pizza scrolls

This is another naughty recipe. Not healthy at all. But it’s such a simple thing, a bit of a tomato-herby paste pizza sauce, and then any kind of meat or vegetable, wrap it up and chuck it in the oven. 
 Honestly, I have cooked this is in so many variations, I can’t even be sure of what the best combination is. What I can say, is that adding in delightful things such as fresh basil, coriander, cheese or salami just makes this even better. Think of it like a pizza, but just keep in mind that you still need to roll it up, so don’t load it up too high. This recipe makes quite a few scrolls, each pastry sheet makes about 10 scrolls. It’s really just a matter of whatever vegetables or meats you have, chucking them in there together. As long as it’s not too dry (ie, you’ll need more sauce if there’s no cheese)it'll taste awesome. Just note that it's best to pre-cook bacon or raw meats first.

Ingredients:

Puff pastry sheets

Sauce – tomato paste, herbs like basil, coriander, chilli, chives, dill, rosemary or garlic mixed with a bit of black pepper

Vegetables – red onion, capsicum, mushrooms, olives, artichokes, capers, tomato, chilli,

Deli items – feta, sun dried tomatoes, ham, salami, bacon etc

Cheese – any kind will do, everyone likes cheese. You don’t need a lot, since you’ll be rolling it all up pretty tight anyway.

Preheat oven to 180C. Grease and line baking trays

Layer everything as you would do a pizza, just make sure to leave about 2-3 centimetres at both ends so that you can roll it up easily, and have something to stick it together with.

When rolling, don’t worry if things fall out the end – when you slice it up and lay it out on the trays, you can pop these ingredients on top anyway so they won’t be wasted.

Another rolling tip, roll it tight, like sushi. Don’t be afraid to squeeze it all tightly together into a roll. It makes it easier to slice, and it won’t change the way that it looks at the end.

Once it’s rolled into a log, slice it up into 1 to 1.5 centimetre wide pieces. Lay them flat on a greased tray lined with baking paper. Don’t forget to put all those bits of veges that fell out on top of them.

Bake in the oven for about 15 minutes or until golden brown. These can be frozen too.