picnic food: pizza pinwheels

Today is a beautiful Autumn day here in Perth, 27C as I type this and nice and warm in the sun. Although by early May we've usually shifted into slightly cooler weather, it's a little behind this year and we've been taking advantage of this by going on picnics where possible.

This is a super fast and very easy picnic idea for your next picnic. It was actually my first try making them, and I'm very happy with how they turned out. Plus, picnics! How I love them.



pizza pinwheels

ingredients
sheets of puff pastry, defrosted
some tomato paste
dried oregano
fresh basil, torn
freshly cracked pepper
awesome and malleable fillings such as thin pieces of marinated artichoke hearts, or sun-dried tomatoes

method

Grab a sheet of puff pastry, smear with tomato paste all the way from the end closest to you, across the edges, and leave about a centimetre of pastry free of paste at the side away from you. Shake over oregano, and some fresh basil and pepper, quantities to your preference. At this point you can roll it straight up, or add some artichokes or something that rolls. Roll it up, starting with the side closest to you, not super tight but still quite compact. Leave to sit in a roll in the fridge, and continue with another sheet. After the roll has been in the fridge for about ten minutes, cut through the roll into about eight pieces.

Place on a baking tray flat, that is with an open end facing up and the other facing down.

Bake, single layered, in the oven at 150C for ten to fifteen minutes, or until the puff pastry has started to puff. You may need to flip them halfway through. Eat hot or cold.