* 375g pack ready rolled puff pastry , thawed if frozen
* 6 tbsp ready made pasta sauce (not too chunky)
* 100g wafer thin ham
* 100g mature cheddar , grated
* 1 egg , beaten
* 1 tsp dried oregano or mixed herbs
Prep 20 mins
Cook 12 – 15 mins
Preheat oven to fan 180C/conventional 200C/gas 6. Unroll the pastry onto a lightly floured surface and roll it out to 40 x 32cm. Spread a layer of pasta sauce over it, leaving a 1cm border around the edges. Arrange the ham evenly on top, then scatter the grated cheese over.
Starting at one of the short ends, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes or so.
Take a very sharp knife and cut the roll into 12 equal slices, laying them flat on 2 non-stick baking trays as you go. Brush each pinwheel lightly with beaten egg and sprinkle over the herbs. Bake for 12-15 minutes until puffed and golden. Leave to stand for 5-10 minutes before serving.
171 kcalories, protein 6g, carbohydrate 12g, fat 11 g, saturated fat 5g, fibre 0g, salt 0.74 g
Recipe from Good Food magazine by