Pizza Spirials with Asiago

Servings: 24 dozen

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.



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