Total Time
30mins
Prep 15 mins
Cook 15 mins

I found this recipe in a 1989 Australian Womens Weekly . Looks and tastes great.Fingerfood that is best made a day ahead or can be frozen, uncooked for 2 months, leaving you with very little to do but pop them in the oven before serving. You can use cabana or the thinner cabanossi.

Ingredients Nutrition

Directions

  1. Spread half the tomato paste over one sheet of pastry.
  2. Sprinkle with half the parmesan cheese and.
  3. half the oregano.
  4. Place one stick of cabanossi along one long edge of pastry and.
  5. place another stick of cabana along opposite edge.
  6. Roll up pastry from both edges towards centre.
  7. Repeat with other pastry sheet and remaining ingredients.
  8. Cover and refrigerate for 2 hours.
  9. Cut rolls into 1cm wide slices, place on lightly greased oven trays.
  10. Bake in moderate oven for about 15 minutes, or until crisp and golden brown.
  11. Serve warm or cold.

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