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  • Serves 4
  • 25 mins prep
  • 15 mins cook

Cheese and tomato rolls

Cheese and Tomato Rolls

Cheese and tomato rolls, pastry recipe, brought to you by recipes+


Cheese and tomato rolls

  • 2 cups grated mozzarella cheese
  • 1/3 cup chopped pitted kalamata olives
  • 4 slices mild salami, chopped
  • 1 medium red capsicum, finely chopped
  • 1/2 cup drained sun-dried tomatoes, coarsely chopped
  • 12 sheets filo pastry
  • rice bran oil cooking spray
  • 1/4 cup finely grated parmesan
  • store-bought tomato salsa, to serve


Cheese and tomato rolls

  1. Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Combine mozzarella, olives, salami, capsicum and tomato in a medium bowl. Divide into 8 portions.
  2. To make 2 rolls at a time, stack 3 sheets of pastry on a flat surface, spraying oil between each sheet. Cut pastry in half diagonally to make 2 rectangles. Spoon a portion of filling onto each pastry rectangle, leaving a 4cm border. Roll up pastry to enclose filling and form a parcel. Place on prepared tray.
  3. Spray rolls with oil; sprinkle with parmesan. Bake for 12-15 minutes or until golden and heated. Remove from oven. Stand for 5 minutes. Serve with salsa.


Average rating

15 ratings
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