Preparation time: 5 mn
Cook time: 25 mn
Total time: 30 mn
Ingredients
8 slices smoked salmon
1 sheet puff pastry
1 cup ready Prego Italian sauce
ยผ cup cream cheese
ยผ cup grated Parmesan cheese
Preparation
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 Recipeย
