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Puff pastry rolls with pesto and spring onions

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Ingredients for 1 servings:

  • 1 roll of topping dough
  • 150 g Emmental cheese, grated
  • ¾ small jar pesto, red
  • 2 tsp, heaped cream cheese
  • 3 spring onions
  • possibly pepper from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Using leftovers, quite simply

Preheat oven to 180°C fan/convection oven. Mix the pesto with the cream cheese, season with pepper if desired. Clean and finely chop the spring onions. Unroll the puff pastry and spread the pesto and cream cheese mixture over the dough. Sprinkle with the spring onions and about 3/4 of the Emmental cheese, and roll up. Cut the roll into approximately 1.5 cm wide slices and place on a baking sheet lined with baking paper. Sprinkle with the remaining cheese. Bake the rolls in the hot oven for about 20 to 25 minutes, until they are nicely browned.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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