Preparation time: 5 mn
Cook time: 25 mn
Total time: 30 mn
8 slices smoked salmon
1 sheet puff pastry
1 cup ready Prego Italian sauce
¼ cup cream cheese
¼ cup grated Parmesan cheese
The prego Italian sauce used in this recipe was made of
tomato, onion and garlic, it is just a personal choice.
1- Preheat oven to 400 F.
2- Unfold the puff pastry sheet.
3- Warm up the cream cheese in a microwave for 8 seconds to make it easy to spread.
4- Spread the cream cheese evenly on the puff pastry sheet.
5- Spread half tomato sauce over the cheese.
6- Lay the salmon slices flat on top of the tomato sauce.
7- Top the salmon with the remaining tomato sauce.
8- Sprinkle parmesan cheese over the tomato sauce.
9- Roll the topped puff pastry up gently, yet tightly to make sure it holds together.
10- Put the roll in the freezer for about 30 mn, to make it easy to cut.
11- Slice the roll into 1 inch slices.
12- Put the pieces or the puff pastry pinwheels in a baking sheet covered with parchment paper.
13- Bake for about 20 to 25 minutes or until golden brown.
14- Let cool for a bit then serve.
Recipe by: LDS’s Mom Print Recipe