Phil Thorne: Savoury Spirals

Simon Britten

Lockhart Catering Equipment

Standard Supplier 10th March 2020
Simon Britten

Lockhart Catering Equipment

Standard Supplier

Phil Thorne: Savoury Spirals

18 min

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.


Savoury Spirals

  • 500g Homemade Puff Pastry or 1 Block of Ready Made Puff Pastry
  • 150g Cheddar Cheese, Grated (or your preferred flavour)
  • 150g Thinly Sliced Ham
  • 35g Pepperoni Pizza Slices
  • 30g Parmesan, Grated
  • 190g Tomato and Basil Pizza Sauce
  • 1 Medium Egg, Beaten (to use as glaze)
  • Handful of Flat Leaf Parsley (coarsely chopped)
  • Plain Flour (for dusting)



Dust worksurface with a little flour. Roll out the pastry to large rectangle roughly 18"x15"


Spread the pizza sauce all over the dough leaving a 1" gap all the way around the edge.


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.


Brush all around the plain edge with the beaten egg.


Starting with the shorter edge, tightly roll up the dough like a Swiss roll making sure the edges are sealed.


Once rolled, put on a baking tray and place in the fridge for 30 mins.


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.


Place flat side down on greaseproof paper a few inches apart and brush with the remaining egg wash.


Place in the oven and bake for 15-18 mins or until golden brown and the cheese is bubbling.


Remove from oven and place on a cooling rack to chill - Best eaten when warm.

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