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Cook: 20 - 25 minutes


  • 1 roll puff pastry, thawed
  • ½ bottle pasta sauce (I used Bolognese sauce)
  • 1 wheel of Feta
  • 1 cup grated cheese
  • mixed herbs or Ina Paarman garlic and herb seasoning
  • Aromat to taste
  • black pepper for seasoning
  • 1 egg mixed with 20 ml milk

Unroll the pastry on a lightly floured surface. Spread the pasta sauce evenly over the pastry, crumble the feta over the sauce and sprinkle the grated cheese on top of the Feta.
Season the topping with the mixed herbs or garlic and herb seasoning, pepper and Aromat to taste.
Roll up the puff pastry with the topping tightly and cut the roll into 1 cm wheels.
Place the wheels on a prepared baking tray and paint the wheels with the egg mixture.
Bake the wheels in a preheated oven at 200ºC for 20 – 25 minutes until brown and cooked through.
Let the pizzawheels cool down and serve.

Recipe and photo: Thys Venter

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