I had some left-over broccoli dip from the farewell party of Friday. I wanted to prepare something quick, but light dinner consuming the broccoli dip as well. When I found the puff-pastry in the fridge, I had already known what to do.
Ingredients (8 small rolls):
1/2 pack of puff pastry
2 dl broccoli cream
Butter for greasing
Flour for dusting
Heat the oven to 200°C.
Roll out the pastry on a lightly floured surface. Grease the pastry thick with the broccoli cream, then coil it up carefully and cut about 2 cm wide rolls.
Place them on greased baking sheets, spaced apart. Brush each roll with egg and bake for about 15 minutes, until the pastry is golden and crisp.