Puff pastry Antipasto

Puff Pastry Antipasto

a sheet of rectangular puff pastry bought in the shop
2/3 cup – 150g spinach
2 cups – 200g mozzarella cheese (grated)
7 slices of mortadella
1 medium egg
1 tbsp – 15g evoo
1 garlic clove
poppy seeds

Sauté in a frying pan a clove of garlic and poppy seeds, and then add the spinach salting if necessary.
Roll out a sheet of puff pastry on a rectangular baking sheet. Distribute evenly the grated mozzarella, the slices of mortadella and finally the spinach. Roll it up to form a loin that you must brush with the egg. Cut its surface with oblique cuts, and bake for 20 minutes at 392 °F – 200 ° C (or as indicated in the packaging of puff pastry).
Once baked, cut into pinwheels and serve with a decoration of your choice.

Leave a Reply

Your email address will not be published. Required fields are marked *