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Pizza rolls with puff pastry

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Pizza rolls with puff pastry

Pizza rolls with puff pastry are perfect when things need to be done quickly.  We fill the ready-made dough with tomato paste and cream cheese.  Ham and Gouda make the appetizers deliciously spicy – ​​everyone likes it!


½ bunch of basil
60 g tomato paste (double concentrated)
90 g cream cheese (double cream level)
1 pinch of salt
1 pinch of freshly ground pepper
1 pack of puff pastry from the refrigerated shelf (approx. 275 g each)
60 g grated Gouda (48% fat in dry matter)
50 g diced ham


1. For the pizza rolls with puff pastry, preheat the oven to 180 degrees (top and bottom heat 200 degrees). 

Wash the basil, drain it, pluck the leaves and cut half into fine strips.  Mix the tomato paste with cream cheese, basil strips, a pinch of salt and pepper.

2. Roll out the puff pastry with the baking paper.  Spread with tomato cream cheese, leaving approx. 1 cm at the top edge.

Top with some of the Gouda and the diced ham.

3. Cut the dough into 16 even strips (see portion information) and roll up into snails.  (Of course, you can also roll up the puff pastry first and then cut it.

However, the snails turn out much nicer when rolled up as strips).  Spread the puff pastry rolls on the baking tray with a little space between them.

4. Sprinkle with the remaining Gouda and bake in the preheated oven until golden brown, about 20 minutes. 

Sprinkle the puff pastry rolls with the remaining basil leaves and serve immediately.  Bon appetit!

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