Phil recently attended The Bakers and Dessert event held by London Kitchen Social at our showroom in London, here he baked up a variety of savoury products amongst over bakers. One of those being his Savoury Spirals, he allowed us to share our recipe in an article for other bakers or aspiring bakers to perfect and enjoy.
1.
Dust worksurface with a little flour. Roll out the pastry to large rectangle roughly 18"x15"
2.
Spread the pizza sauce all over the dough leaving a 1" gap all the way around the edge.
3.
Scatter the grated cheese all over the sauce, then cover again with the chopped ham, cover again with the grated parmesan then again with the pepperoni slices and finally sprinkle the chopped parsley.
4.
Brush all around the plain edge with the beaten egg.
5.
Starting with the shorter edge, tightly roll up the dough like a Swiss roll making sure the edges are sealed.
6.
Once rolled, put on a baking tray and place in the fridge for 30 mins.
7.
Preheat oven to 170°c fan, after 30 mins remove from fridge, and with a sharp knife slice in half, and continue to slice each half in half again until you have 12 or more.
8.
Place flat side down on greaseproof paper a few inches apart and brush with the remaining egg wash.
9.
Place in the oven and bake for 15-18 mins or until golden brown and the cheese is bubbling.
10.
Remove from oven and place on a cooling rack to chill - Best eaten when warm.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
