After a long hiatus, I return to add a few more recipes. Pizza is one of the easy kid-friendly foods. But some times we can do without all the fight over which toppings to add and which ones to avoid. On one such day, when I had more than one toddler and parents to attend to, I decided to make it simple and leave out the toppings. It was gone like hot cakes with nothing but rave reviews from the children and parents alike! I guess, finger foods are always bound to be a huge hit. Although, now Anjalie is no longer a toddler, she still loves this pizza pinwheels/swirls. This will make a nice quick and easy snack or party food.
You will need:
375g pack ready rolled puff pastry, thawed if frozen or you can use ready made pizza bases
6 tbsp ready made pasta/pizza sauce (not too chunky)
toppings of your choice
100g mature cheddar and mozzerella, grated
Preheat oven to 200C/390F (180C/350F for fan assisted). Unroll the pastry/pizza dough onto a lightly floured surface and roll it out to 40 x 32cm. Spread a layer of pasta sauce over it leaving a 1cm border around the edges. Go easy on the sauce or it will get too soggy. You can always use the extra sauce for dipping. Arrange the toppings evenly, then scatter the grated cheese over. Starting at one of the short ends, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes or so.Take a very sharp knife and cut the roll into 12 equal slices, laying them flat on lightly greased/non-stick baking trays, leaving a 1-2cm gap between each one. Bake for 12-15 minutes until puffed and golden. Leave to stand for 5-10 minutes before serving with warmed up pizza sauce for dipping.
You will need:
375g pack ready rolled puff pastry, thawed if frozen or you can use ready made pizza bases
6 tbsp ready made pasta/pizza sauce (not too chunky)
toppings of your choice
100g mature cheddar and mozzerella, grated
Preheat oven to 200C/390F (180C/350F for fan assisted). Unroll the pastry/pizza dough onto a lightly floured surface and roll it out to 40 x 32cm. Spread a layer of pasta sauce over it leaving a 1cm border around the edges. Go easy on the sauce or it will get too soggy. You can always use the extra sauce for dipping. Arrange the toppings evenly, then scatter the grated cheese over. Starting at one of the short ends, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes or so.Take a very sharp knife and cut the roll into 12 equal slices, laying them flat on lightly greased/non-stick baking trays, leaving a 1-2cm gap between each one. Bake for 12-15 minutes until puffed and golden. Leave to stand for 5-10 minutes before serving with warmed up pizza sauce for dipping.
Kutty bear! :D I like that!!!
ReplyDeleteyou have a cute space here, little teddy and I am loving your homely and simple recipes! :)
Keep doing what you are doing and Rock On!! :)
Glad that you enjoyed the mushroom gravy :)