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