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Sun-dried tomato and olive pinwheels

I often make these super easy, vegan sun-dried tomato and olive pinwheels for parties, picnics or just as weekend nibbles. I use gluten-free pastry but you can use normal one if you prefer (not all versions are vegan though!). You can spice them up with a couple of pinches of chilli flakes, if you like. The pizza sauce can be home-made or shop-bought.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 sheet ready-rolled puff pastry can be gluten-free
  • 4 Tbsps pizza sauce
  • 1 tsp dried oregano or Italian seasoning
  • 1 Handful of black olives
  • 5-6 pieces of sundried tomatoes from a jar
  • salt&pepper

Method
 

  1. Preheat the oven to 180°C. Line a baking tray with parchment paper.
  2. Unroll the sheet onto a chopping board.
  3. Spoon the pasta sauce onto the pastry and spread it out evenly using a silicon brush. Scatter the dried herbs all over then add plenty of freshly ground pepper (you can add some chilli flakes too).
  4. Cut the olives and sun-dried tomatoes into tiny pieces. Scatter these all over the pastry.Season with salt to your liking.
  5. Starting from one of the long sides, roll the pastry into a long sausage.
  6. Using a sharp knife, cut the log into 12 even pieces. Place these on the baking tray, cut-side up, making sure that there is enough space between them to expand.
  7. Bake in the middle of the oven for 10-12 minutes until golden.
  8. Transfer them to a wire rack to cool.
  9. Serve them warm or at room temperature.