Pizza Pinwheels with Gorgonzola and Prosciutto

Ingredients

• 1 sheet ready rolled puff pastry ((320g/11.2oz))
• 2-3 tablespoons passata (tomato puree US)
• 1 small pinch dried oregano
• 5-6 slices Prosciutto di Parma
• ½ cup cubed Gorgonzola piccante ((50g))
• ½ cup pre-grated Mozzarella ((60g))
• 1 beaten egg

Steps

1. 1

   Pre-heat the oven to 200C (390F). Line a baking sheet with baking parchment.

2. 2

   Mix the passata with a pinch of dried oregano and mix to combine.

3. 3

   Spread the tomato passata over the sheet of pastry and lay over slices of prosciutto. Add crumbled pieces of Gorgonzola cheese on top followed by the mozzarella.

4. 4

   Roll the pastry up into a log and cut the pastry into 1 inch thick slices (removing the ends with not much filling). Use a sharp knife for this so it’s easier.

5. 5

   Tip: if you find your pastry has got too soft put it back into the fridge or even the freezer to chill and firm up a bit again before slicing.

6. 6

   Place the pinwheels on the baking sheet and brush with beaten egg. Bake in the oven for 25 minutes.