Either as a savory breakfast or just a simple snack, these swirls can be made in record time and eaten even quicker.
Ingredients
- 1 sheet, vegan, ready-rolled puff pastry
- 1 jar of Mr Organic Tomato & Olive Bruschetta topping
- A drop of plant-milk for brushing
- Sesame seeds for sprinkling
- 1 Tbsp of water
- Some vegan mayo (optional)
Method
-
Preheat your oven to 170C.
-
Unroll the puff pastry sheet and use a spoon to add the Bruschetta Sauce to the pastry sheet, leaving about 2 cm at the bottom
-
Slice the pastry sheet into 2cm thick strips along the shorter side of the sheet. Gently roll up each slice, brush the last 2 cm with a little plant milk and gently press it to the roll to close with the back of a spoon.
-
Place your pinwheels on a baking sheet, brush with more plant milk, sprinkle with sesame seeds and transfer to the oven for 15 minutes.
- Optional: Combine 1 Tbsp vegan mayo with 1 Tbsp water and drizzle over the top.