1 Coles Australian Free Range Egg, lightly whisked
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Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Spread the dip evenly over 2 pastry sheets. Sprinkle with the cheddar. Season.
Step 2
Place the remaining pastry over the cheese layers and pinch around the edges to seal. Use a pizza cutter or sharp knife to cut each pastry sheet into 8 strips. Roll each strip into a spiral and arrange, cut-side up, on the lined tray, allowing room for spreading.
Step 3
Use a pastry brush to gently brush each scroll with a little egg. Bake for 25-30 mins or until the scrolls are golden brown and cooked through. Transfer to a serving platter. Serve warm or at room temperature.
Serve withtomato chutney and flat-leaf parsley leaves.
1 Coles Australian Free Range Egg, lightly whisked
Description
Try Coles Cooking Club member Charlotte’s cheesy pumpkin and caramelised onion scrolls. Served with tomato chutney, they make a great appetiser.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Spread the dip evenly over 2 pastry sheets. Sprinkle with the cheddar. Season.
Step 2
Place the remaining pastry over the cheese layers and pinch around the edges to seal. Use a pizza cutter or sharp knife to cut each pastry sheet into 8 strips. Roll each strip into a spiral and arrange, cut-side up, on the lined tray, allowing room for spreading.
Step 3
Use a pastry brush to gently brush each scroll with a little egg. Bake for 25-30 mins or until the scrolls are golden brown and cooked through. Transfer to a serving platter. Serve warm or at room temperature.
Serve withtomato chutney and flat-leaf parsley leaves.
