Illalangi Olive, Sundried Tomato Scrolls

Ingredients:

• 2 sheets of puff pastry
• Egg wash
• Illalangi Native Dukkah
• Illalangi Olive Sundried Tomato Pesto with Native Herbs
• Shaved Parmesan
• Fresh Basil
• Riverland Smallgoods Salami, finely chopped

Method:

1. Brush once side of the pastry with the egg wash. Sprinkle with Dukkah.
2. Turn over the sheet, spread with pesto, parmesan, salami and torn basil.
3. Roll in from each side to meet the middle, cut into 1cm slices. Place on a baking sheet.
4. Bake at 180°C for 10-15 minutes.