Wave the Italian flag colours proudly with this recipe that pays homage to great Italian flavours. Enjoy buttery puff pastry stuffed with earthy flavours of Basil Pesto, the sweet notes of Sundried Tomato Pesto, and the cheesy goodness of the mozzarella, all rolled up to give you bursts of flavour in every bite!


Adjust Servings
1 sheet puff pastry
1 jar Naturel Organic Basil Pesto
1 jar Naturel Organic Sundried tomato Pesto
Mozzarella cheese, as needed


- While your puff pastry is still cold, spread the two pestos on either side of the puff pastry.
- ⁠Sprinkle the mozzarella down the center.
- Using the plastic sheet which separates the puff pastry, roll the puff pastry into a log shape as tightly as possible, using the plastic sheet to roll and push the puff pastry to ensure that it doesn’t warm up from your hands.
- Once rolled, leave in the freezer for 10-15 minutes to allow it to firm up.
- Slice into 1 inch pieces.
- Bake it at 20C for 15-20 minutes. You can also freeze them as 1 inch pieces and thaw them when desired.