Tomato Rolls

This is one of my favorite snack-to-go recipes. Soft tomato filling with garlic, rosemary, and thyme will simply melt in your mouth. Add one scoop of Blackbelt WPC Plain Protein Powder for a nice dose of proteins and some white wine for an extra kick, wrap and enjoy!

Serves: 4

Preparation time:

Cooking time: 30 minutes

Ingredients:

1 lb fresh tomatoes, peeled and roughly chopped

2 tbsp tomato paste

1 x 40 gram scoop Blackbelt WPC Plain Protein Powder

½ cup white wine

3 tbsp butter

1 tsp garlic powder

1 tbsp fresh rosemary, finely chopped

½ tsp dried thyme

1 large egg

2 sheets prepared puff pastry dough

Preparation:

Preheat the oven to 350 degrees. Line some baking paper over a large baking sheet.

Melt the butter in a large non-stick skillet. Add roughly chopped tomatoes, tomato paste, Blackbelt WPC Plain Protein Powder, garlic powder, and rosemary. Stir-fry for 5 minutes over a medium heat until the tomato liquid evaporates. Pour in the wine and add dried thyme. Continue to cook for 10 more minutes. Remove from the heat and chill for a while.

Combine egg and two tablespoons of lukewarm water in a separate bowl. Set aside.

Now, cut each pastry sheet into 4-inch x 7-inch pieces and brush with prepared egg mixture. Add 2 tablespoons of tomato filling in the middle of each pastry. Fold the sheets over and pinch the edges with your hands. Brush with the remaining egg mixture and cut the surface with a sharp knife.

Spread the rolls on a baking sheet and place it in the oven. Bake for 15-20 minutes, or until golden brown.

Nutrition information per serving: Kcal: 306, Protein: 10.2g, Total Carb: 18.9g, Dietary Fiber: 2.4g, Sugars: 4.7g, Fats: 19.8g