Breakfast Roll Puff Pastry

Are those who are looking for a different flavor for their weekend breakfasts and those who say they are bored of making the same recipes all the time? For those who are looking for breakfast recipes that are both low-ingredient and practical, we have prepared a different recipe for you, using puff pastry. Moreover, this time we used dried tomatoes. We wrapped the puff pastry and rolled it into a roll. We cut it neatly and baked it, and a legendary recipe emerged!

Of course, it is also possible to prepare the breakfast puff pastry recipe for tea time or as a hot appetizer for dinner. You can diversify it by adding different greens, dried meat or smoked turkey. Here is the breakfast puff pastry recipe that will suit your breakfasts very well with its crispy texture!

3 sprigs of fresh thyme (or 1 teaspoon of dried thyme)

Soak dried tomatoes in warm water for 10 minutes. Then drain the water, squeeze out the excess water and chop it into small pieces.

Place the chopped dried tomatoes, cheddar cheese and spreadable white cheese in a large bowl, add the thyme you have extracted from the branches, pour the olive oil and mix until well combined.

Place the puff pastry sheets lengthwise on the counter. Thin it slightly by passing it over with a rolling pin 1-2 times. Apply the mixture you have prepared well to cover the upper part.

Gently roll it up, starting from the short side. It should neither be too tight nor too loose, to prevent it from falling apart or flowing out of the filling while cooking.

Keep the rolled rolls in the freezer for 5 minutes so that you can cut them more easily.

After removing it from the freezer, gently slice the roll with a back-and-forth motion. There will be approximately 6-7 roll slices from each roll.

Arrange the puff pastry slices you prepared, spaced apart, on a tray lined with baking paper. Bake in a preheated 180° fan or turbo oven for 20-25 minutes.