Let the filo puff pastry defrost at room temperature.
Turn on the oven to preheat 200C and lightly flour the worktop and lay out the pastry sheet.
Spread pizza sauce on the full surface. Layer with remaining chopped ingredients leaving the cheese and oregano to last.
Roll the pastry carefully like a tight swiss roll and slice into roughly 1 inch size slices.
Place face down on a baking tray covered in baking paper.
Beat the eggs and egg wash the rolls with a culinary brush (you can also use milk for this instead of eggs).
Bake in the oven for 10-15minutes or until golden brown.
Serve hot or let cool down completely before storing in an airtight container for up to 3 days in the fridge.
Tip: can be reheated and crisped up again in the airfryer, oven or pan for just a couple of minutes.
Let the filo puff pastry defrost at room temperature.
Turn on the oven to preheat 200C. Lightly flour the worktop and lay out the pastry sheet.
Grind the raw washed broccoli florets in a mini chopper.
Mix in 1 egg and Parmesan and season with salt & crushed black pepper.
Spread this mix over the surface of the pastry sheet. Cover with olives, cheese and oregano.
Roll the pastry carefully like a tight swiss roll. Slice into roughly 1 inch size slices.
Place face down on a baking tray covered in baking paper.
Beat the eggs and egg wash the rolls with a culinary brush (you can also use milk for this instead of eggs).
Bake in the oven for 10-15minutes or until golden brown.
Serve hot or let cool down completely before storing in an airtight container for up to 3 days in the fridge.
Tip: can be reheated and crisped up again in the airfryer, oven or pan for just a couple of minutes.
