- 375g pack ready-rolled puff pastry
- 4 tbsp tomato pesto
- 25g Parmesan cheese, grated
- Small handful pine nuts
- Unroll the pastry and spread the pesto over it. Scatter the cheese and pine nuts over it. Roll up from one of the longer edges to the middle, then roll up from the other long edge to the middle. Transfer to a baking tray and chill for 30 minutes.
- Preheat oven to 200°C. Slice across the rolls into 1cm slices. Place on baking trays and cook for 12 minutes or until golden. Serve warm or at room temperature.
PER CANAPÉ 349kJ, 6g fat (3g saturated), 5g carbohydrate (0g total sugars).
GET AHEAD Prepare to end of step 1 up to a day ahead. Cover and chill. Complete recipe to serve.