Pinwheels with NOGO Pasta Sauce



Recipe by Angela, Adelaide Out and About (@adelaideoutandabout)

Ingredients:

  • Four sheets of gluten free puff pastry, thawed
  • 1 jar of NOGO pasta sauce of your choice (Classic, Basil White Wine or Olive Red Wine)
  • 180g of mild Hungarian salami (ham and bacon works just as well)
  • Bunch of basil leaves
  • Shredded cheese (we used a blend of mozzarella, cheddar and Parmesan)
  • Pre-heat the oven to 180°C

Method:

  1. Cover each sheet of puff pastry with NOGO pasta sauce with about four large dessert spoons per sheet.
  2. Sprinkle with cheese, spread salami evenly over each and sprinkle with basil leaves.
  3. Roll up each sheet of pastry tightly to form a log shape
  4. Brush with either milk or an egg wash and slice into 1.5 cm pieces
  5. Place on a baking tray and bake for approximately 15 to 20 minutes or until golden

Enjoy!