Fleet pesto snails

Name: Fleet pesto snails
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 1 pck. (270 g each) Puff pastry (refrigerated shelf; e.g. from Aunt Fanny); 7-10 Tbsp Oil; 20 g dried tomatoes; 30 g Cheddar cheese (piece); 80 g red and green pesto (glass); 30 g black olives (pitted)

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

Sensational: This quick snack consists of only 5 ingredients and lets us crunch spicy after only 25 minutes! The idea when it has to be quick - for example for a salad at the end of the day.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 12

1 pck. (270 g each) Puff pastry (refrigerated shelf; e.g. from Aunt Fanny)
7-10 Tbsp Oil
20 g dried tomatoes
30 g Cheddar cheese (piece)
80 g red and green pesto (glass)
30 g black olives (pitted)

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Remove dough from the refrigerator. Coat the twelve hollows of a muffin tray with oil. Dice tomatoes very finely. Grate cheese coarsely. Mix both with red pesto. Chop olives coarsely and mix with green pesto.
2
Roll out the dough, cut in half crosswise. Spread one half with red pesto, the other half with green pesto, leaving a small edge. Roll up from the longer side in each case. Cut into 6 snails and place in the muffin troughs. Bake in a hot oven for about 12 minutes.