Puff pastry pizza pinwheels

“Busy little monkeys will love this tasty, crispy snack on the run. (Just don’t mention that they’re packed with vegetables!)” – Nabula El Mourid

Serves: 4 | Prep: 35 minutes (plus 15 minutes freezing time) | Cook: 20 minutes

2 tbsp tomato paste (concentrated puree)

27 × 36cm sheet puff pastry, thawed

1 tsp garlic powder

½ tsp dried oregano

75g (½ cup) mozzarella, grated

25g (¼ cup) parmesan, grated, plus extra for sprinkling

¼ red capsicum, diced

3 tbsp sliced black olives

30g spinach leaves, chopped

1 egg, beaten (for egg wash)

sea salt

Preheat the oven to 200°C.

Line a baking tray with baking paper.

Spread the tomato paste evenly over the puff pastry, leaving a 2.5 cm border on one long side. Sprinkle the garlic powder and dried oregano over the tomato paste, then scatter the mozzarella and parmesan on top. Add the capsicum, olives and spinach and season with salt.

Roll the puff pastry sheet up tightly from the long side into a log shape, finishing with the clean border. Place in the freezer for 15 minutes to firm up.

Slice the log into 2.5cm thick rounds and place them cut side up on the baking tray.

Brush the tops with the beaten egg to create a golden finish.

Bake for 15–20 minutes, or until the pinwheels are puffed and golden brown.

Serve warm or at room temperature, sprinkled with extra parmesan.

Hints: For a milder flavour, replace chilli flakes with smoked paprika. Use a sharp knife to slice the puff pastry log to ensure clean cuts. For a kid-friendly twist, poke wooden skewers into the baked pinwheels, but be sure to cut off the sharp, pointy ends first. These pinwheels can be made ahead and frozen; bake from frozen for an extra 5–7 minutes.

This is an edited extract from The Weekly Grocery Shop by Nabula El Mourid, published by Hardie Grant Books. 📷 Rob Palmer, illustrations by Evi O Studio.