Puff Pastry Pizza Scrolls with Bertolli Riserva

Our after school schedule gets pretty hectic around here. Between swim team/class and karate class, Ava and Lola have something on every day after school. Swim team three times a week for Ava, swim classes twice a week for Lola, and karate class twice a week for both. They're definitely busy girls, and that makes me a busy mum!

With all of that physical activity after school it's important that the girls have something good to eat to fuel their bodies. They tend to eat a lot of fruit and dairy after school, but sometimes they need something a little more substantial, especially considering that swimming coincides with their regular dinner time.

I'm always on the look out for quick and simple foods that I can make for the girls. Something that will give them a boost of energy and act sort of like a mini dinner to tide them over until we get home. It needs to be delicious, not too heavy, and, most importantly for me, easy to make with little effort.

Thanks to Bertolli Riserva I'm sharing a recipe for a super simple snack that is really fast to make, tastes delicious and fills kids up just the right amount. Adults too! Puff Pastry Pizza Scrolls are so easy. Only four or five ingredients are needed and they're done in around 20 minutes. Oh, and they taste good. So good!

Here's a look at how to make Puff Pastry Pizza Scrolls...

What you'll need
Puff Pastry
Pasta Sauce (I like Bertrolli Riserva Marinara)
Shaved Parmesan Cheese
Ham
Egg

Step 1. Preheat the oven to 350F/180C

Step 2. Roll out a defrosted sheet of puff pastry into a rectangular shape on a lightly floured surface.

Step 3. Spread pasta sauce over the puff pastry, leaving a half inch gap around the edges.

Step 4. Sprinkle shaved parmesan over the pasta sauce.

Step 5. Layer sliced ham over the cheese, if desired. Lola isn't a huge fan of ham so I left half of the pastry ham free for her.

Step 6. Carefully roll the pastry and toppings into a cylinder shape. For a small number of large rolls start at the short end. For a larger number of small rolls start at the long end.

Step 7. Place the pastry roll in the fridge for about 10 minutes.

Step 8. Slice the pastry roll into inch wide pieces.

Step 9. Place the scrolls onto a lined baking sheet with the cut side facing up. Leave a 2 inch space between.

Step 10. Lightly beat the egg. Using a pastry brush, coat each scroll on the top and sides with the beaten egg.

Step 11. Bake for 12 - 15 minutes or until pastry is golden at 350F/180C.

The last step is the best... eat them! Wait for them to cool down a little, of course.

These scrolls are so tasty and the recipe can be modified to suit your taste. You could add salami, grilled pepper, olives, mozarella, spinach, mushrooms, fresh herbs... If you can put it on a pizza, you can put it in these scrolls! Even if you can't put it on a pizza, you can probably put it in these scrolls! It's such an easy recipe that it lends itself to a little creative experimentation.

Bertolli Riserva Marinara is my favorite sauce for these scrolls thanks to it's robust yet simple flavor. You can't go wrong with the classics. I'm keen to try out this recipe with a few of the other Bertolli Riserva sauces. I can imagine that the Asiago Cheese and Artichoke flavor would be amazing. The Porcini Mushrooms & White Truffle Oil flavor sounds like it would make a decadent grown up version. And the Balsamic Vinegar & Caramelized Onions? Well, that one's my favorite pasta sauce ever so it would be divine.

To try out the delicious range of Bertolli Riserva sauces for yourself, go to vivabertolli.com to find your nearest store. You can also find a coupon to save $1.50 on Bertolli pasta sauces and a wealth of inspiration.

Thanks to Bertolli Riserva for sponsoring today's delicious post!