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.
Photo by Sara M.

PREP TIME

120

minutes

TOTAL TIME

130

minutes

SERVINGS

24

dozen

PREP TIME

120

minutes

TOTAL TIME

130

minutes

SERVINGS

24

servings

Ingredients

  • 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

  • Salt

Directions

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

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