Ingredients
- 1 roll puff pastry125 ml sweet chilli sauce95 g Kalamata olives, chopped70 g hazel nuts, chopped70 g pecan nuts, chopped70 g marinated sun-dried tomatoes125 g mozzarella cheese, grated
Instructions
1. Unroll the pastry and spread the sweet chilli sauce over it.
2. Arrange the olives, nuts, sun-dried tomato and cheese on the pastry.
3. Roll up the pastry lengthways, cover with cling film and place into the fridge for half an hour to chill. Once the roll has firmed up, slice it into 1 cm slices and place the slices onto a greased or sprayed baking tray.
4. Bake for 20 minutes at 180°C or until the pastry is puffed and golden. Serve while still warm.
