| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Servings |
rolls
|
Ingredients
- 1 cup low fat ricotta
- 3 tbsp pesto
- 1 cup baby spinach chopped
- 2 sheets puff pastry thawed
- 2 tbsp milk
Ingredients
|
|
Instructions
- Heat your oven to 180C and line a tray with baking paper.
- Use a spoon to mix the ricotta, pesto and spinach in a bowl.
- Cut each of the pastry sheets in half.
- Place ¼ of the mixture down the centre of each rectangle.
- Brush milk down the right hand side of the rectangles.
- Roll the other side of the pastry over to join up, by pinching the pastry together.
- Cut in half again to make 2 smaller rolls, and lay on the tray.
- Brush all of the rolls with milk and bake for 20-30 minutes, until golden.
- Times will vary according to the strength of your oven.
- One roll is one serve. Allow leftovers to cool completely and store in an airtight container in the fridge or freeze to reheat as required.
Recipe Notes
Calories per roll: 171