ILLALANGI OLIVE, SUNDRIED TOMATO SCROLLS September 05 2014

INGREDIENTS

2 sheets of puff pastry
Egg wash
Illalangi Native Dukkah
Illalangi Olive sundried tomato pesto with Native herbs
Shaved parmesan
Fresh basil
Riverland Smallgoods salami, finely chopped


METHOD

1.   Brush one side of pastry with egg wash,sprinkle with Dukkah.
2.   Turn over sheet, spread with pesto, parmesan, salami & torn basil.
3.   Roll in from each side to meet in middle, cut into 1cm slices, place on baking sheet.
4.   Bake @ 180°C for 10-15 minutes.