This months recipe comes from the incredible Vegan foodie, Kylie Freeman (@veganasfug).
80g Pine Nuts
Jar of Vegan Pesto (Natures Kitchen or Barilla brand is best!)
2 sheets of Puff Pastry (Pampas brand!)
Pre heat oven to 180 degrees
Place pine nuts on a baking tray and toast until slightly golden. Remove from oven.
Lay out 2 sheets of Puff pastry on your bench top. Spread some Pesto sauce on each sheet of puff pastry.
Sprinkle over a generous amount of vegan mozzarella and the toasted pine nuts.
Roll up the puff pastry sheets tightly and place in the fridge.
Once cold, slice your Scrolls into 2-3cm slices.
Place on a lined baking tray for about 10-15 mins or golden.