Parmigiana cheese and tomato pizza rolls

Parmigiana cheese and tomato pizza rolls

Mutti Tomato Puree Double Concentrated brings bold flavour to these, cheesy and addictive pizza rolls, ideal for snacks or picnics!

Made with Tomato Puree

The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.

cooking sketch Easy

Ingredients

  • 1 pack ready to roll (chilled puff pastry)
  • 130 g tube Mutti Double Concentrate Tomato Puree
  • 100 g grated parmesan
  • 50 g grated cheddar
  • 1 egg (beaten)
  • Italian herbs for sprinkling (optional)
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Method

  1. Preheat oven to 180˚C.
  2. Roll the pastry on a flat surface (dust it with some flour if needed, so that it doesn’t get stuck). Evenly spread the tomato puree all over the pastry, leaving a 1cm gap at the edges.
  3. Sprinkle over the grated parmesan and cheddar cheese, then brush a little beaten egg on to the edges of the pastry so that they stick together once we roll. Now carefully roll the pastry with the filling from the long edge.
  4. Slice the roll into 2cm pieces to create a pin wheel. Place each pin wheel on to a baking sheet, brush with beaten egg and sprinkle with some of the Italian mixed herbs.
  5. Bake in the oven for 15-20 minutes until the pastry is golden brown.

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Also made with: Tomato Puree


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