Individual Pizza Strudel

Method

Preheat oven 200°C fan forced.

1. Mix all ingredients, except filo pastry and tomato paste in a medium bowl.
2. Lay out one sheet of filo pastry and coat with cooking spray. Lay another sheet on top and coat with cooking spray. With the shortest edge facing you, spread 1½ teaspoons of tomato paste across the edge closest to you leaving 4cms on each end for folding. Place half of the pizza filling on top of tomato paste.
3. Fold right and left edges inwards 4cms each side, spray again. Roll pastry and filling carefully away from you as tightly as you can. Place strudel fold side down on baking tray that has been coated with cooking spray. Repeat from step 2 to make second strudel.
4. Spray top of strudels with cooking spray, pierce tops to let out steam. Bake 25-30 minutes or until golden brown. Serve immediately as pastry will soften when left.

NOTE: To crisp again, either place back in oven or under griller.

Variation: Omit ham for vegetarian strudels and add ⅓ cup diced celery.

NOTE: Original version of this recipe from book 1, serves 4.

Suitable to be frozen.