Puff Pastry Pizza Wheels
Who doesn’t like a crispy, bite-sized piece of pizza?
These pizza wheels are made using shop-bought puff pastry and can be put together in minutes. They take just 15 minutes to cook too.
Cooking surfaces
BBQ Temperature
Ingredients
- 2 x Jus-rol puff pastry, don’t bother with supermarket own, it’s not as good.
- 6 tbsp tomato puree mixed with 4 tbsp water
- 100g salami, finely chopped
- 1 small pepper, finely chopped
- 60g cheddar cheese, grated
- 3 tbsp chopped fresh oregano or 2 tsp dried oregano
Method
- Take your Jus-rol pastry out of the fridge and allow to warm on your kitchen counter for 10 minutes before you unroll it. This will stop it cracking.
- In a bowl mix your salami, cheese, peppers and oregano.
- In a second bowl mix your tomato puree and water to make a thickish paste you will be able to spread.
- Open out your pastry and cover with the tomato paste leaving a 2cm strip along one of the longer sides, this will be used to seal your rolls.
- Now sprinkle over the topping mixture.
- Now roll your pastry up towards the free edge, trapping in the topping.
- With a basting brush, use water to wet the 2cm strip and continue to roll the pastry, sealing it like a long sausage.
- Put into the fridge for 20 minutes to firm up.
- Using a sharp knife, cut the pastry sausage into 1cm thick disks and place them on to some baking paper.
- Setup your Egg for an indirect cook at 220°C with your ConvEGGtor, stainless grid on top, and baking stone on top of that. Allow it all time to warm.
- Cook your pizza wheels in two batches of about 24 each for 15 minutes.
- Take them out of the Egg and allow to cool on a rack before eating.
They are great warm or cooled right down. Feel free to vary the toppings.
