Pizza Spirials with Asiago
Work with the pastry dough one package at a time. Sprinkling some fl our on the work surface and rolling pin will help to roll the dough out with ease.
- 6 pkgs (500 g each) puff pastry, thawed in refrigerator
- 3 eggs, lightly beaten
- 11/2 cups (375 mL) pesto sauce
- 11/2 cups (375 mL) black olive tapenade
- 3 cups (750 mL) favourite thick-style pasta sauce
- 6 cups (1.5 L) Asiago cheese, grated
Preparation time 120mins
Cooking time 130mins
1 Roll out 1 package of pastry dough to a 20 x 15-inch (50_ x 38-cm) rectangle. With a knife, slice the rectangle into 4 pieces, 1 slice through the middle from top to bottom, and 1 slice through the middle from side to side: there should be 4_equal rectangles.
2 Along the top edge of each rectangle brush a 1/2-inch (1-cm) strip of beaten egg; this will adhere the rolls.
3 Spread the bottom two-thirds of each rectangle with 1 tbsp (15 mL) pesto sauce, 1 tbsp (15 mL) tapenade and 2 tbsp (25 mL) tomato sauce. Sprinkle with 1/4 cup (50 mL) cheese, making sure to avoid egg. Sprinkle generously with salt and tightly roll up the dough into a log, lightly pressing to adhere the edge of the pastry with the egg. Place finished logs in the freezer.
4 Repeat process with remaining dough. Once all logs are frozen, about 2 hours, place in 6_packages of 4 logs.
5 To serve, preheat oven to 400F (200C).
6 Let logs thaw at room temperature for 10_minutes. Carefully slice each log into 12_rounds, trimming o_ ends if needed. Place all the spirals on a parchment-lined baking sheet and bake for 20 minutes or until golden. Bake in batches so as not to overcrowd baking sheet