Puff pastry tomato snails

Name: Puff pastry tomato snails
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 1 pack of (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf)l; 200 g dried tomatoes in oil; 3 Branches of rosemary; 8 discs (approx. 250 g) Raclette cheese; 7-10 Tbsp Pepper; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

1 pack of (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf)l
200 g dried tomatoes in oil
3 Branches of rosemary
8 discs (approx. 250 g) Raclette cheese
7-10 Tbsp Pepper
baking paper

Directions

1
Take the dough out of the fridge. Drain the tomatoes and cut into cubes. Wash the rosemary, shake dry. Pluck needles and chop roughly. Cut off the rind from the cheese slices
2
Remove the puff pastry from the packaging and unroll. Sprinkle dough plate with pepper. Place cheese slices on top. Spread tomatoes on top and sprinkle with rosemary. Roll everything up from the long side and cut into about 12 slices with a sharp knife. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 15 minutes. Serve hot or cold