Makes:
16 servings
Using dairy and gluten free ingredients, along with fresh Dole pineapple, this simple recipe produces tasty scrolls, perfect for a snack or the lunchbox.
Ingredients
2 sheets dairy and gluten free flaky puff pastry
defrosted
2 slices Dole Tropical Gold pineapple, 1.5cm thick
1/4 cup tomato paste
1/2 tsp smoked paprika
1/4 tsp garlic powder
2 tbsp onion
finely diced
1/2 cup dairy free mozzarella cheese
grated
Equipment
- 1 baking tray
- 1 baking paper
- 1 small bowl
Instructions
- Preheat the oven to 180˚C and line a baking tray with baking paper.
- Lay the pastry sheets out on a flat surface
- Remove the skin from the Dole pineapple, core then chop into small pieces. Use some paper towels to soak up excess juice.
- Mix together the tomato paste,smoked paprika and garlic powder in a small bowl then spoon onto the pastry sheets, leaving an inch along the shortest edge.
- Evenly spread the pineapple pieces and onion across the paste, then sprinkle the grated cheese over top.
- Starting from the edge furthest from the empty edge, begin to roll the pastry sheets firmly. Push the final edge into the roll to seal
- Slice each roll into 8 rounds, then place at least 3cm apart on the baking tray.
- Bake in the oven for 12-15 minutes or until well puffed and beginning to look golden. Serve hot of the oven or store in a sealed container for 3-4 days.
