Keep your little bakers busy in the kitchen this Ramadan; with these delicious pizza pinwheels. Not only does it teach the kids classic baking skills but it’s simple, easy and delicious. Something that they will surely devour at Iftar time. You can add whatever toppings you like which makes it super versatile; perfect for lunch, summer picnics and barbeques!
PREP TIME: 30 MINUTES
COOK TIME: 20-25 MINUTES
TOTAL TIME: 1 HOURS
YIELDS: 12-14
Process:
VEGETABLE PIZZA PINWHEELS
Keep your little bakers busy in the kitchen this Ramadan; with these delicious pizza pinwheels. Not only does it teach the kids classic baking skills but it’s simple, easy and delicious. Something that they will surely devour at Iftar time. You can add whatever toppings you like which makes it super versatile; perfect for lunch, summer picnics and barbeques!
Ingredients
- 1 Puff pastry sheet
- 100 ml equal parts Tomato puree & Ketchup + Parsley mixed
- Garlic granules
- 1 tsp of Oil to drizzle
- 1 cup Sweetcorn
- 2 bell Peppers finely chopped
- 125 g Cheddar cheese shredded
- 1 x Eggs whisked
Instructions
- Unroll the puff pastry and spread a thin layer of tomato sauce.
- Drizzle some oil on top. Then sprinkle some onion granules on top.
- Add your peppers, sweetcorn and cheese and make sure to distribute equally.
- Slowly roll your puff pastry making sure to roll tightly to avoid any mixture falling out.
- Place your puff pastry on a clingfilm. Cover this and seal the edges. Using the edges of the clingfilm continuously roll until it’s starts to tighten and it’s properly enclosed.
- Place in the fridge for an 1 hour until firm and set.
- Once refrigerated, cut into 1cm slices and place on a baking tray. TIP: Make sure to leave a gap as the puff pastry will expand.
- Egg wash the pastries and sprinkle with oregano.
- Bake for 20-25 minutes until pastry is golden brown.
- Serve with any sauce of your choice and enjoy!
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