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If you don’t have frozen puff pastry in your freezer, are we even friends? Just kidding. Seriously though, I have a pack of 10 in the freezer ready to go at all times. Right now, we’re going to smash out some pizza bagels … fasten your seatbelts ladies and gentlemen.
TIPS
• You can prepare these the night before, pop them in the fridge overnight and then bake in the morning. Once baked, they’ll keep for up to 2 days in an airtight container.
• The unbaked bagels can also be frozen for up to 3 months. Allow to thaw before baking as above.
• You can create your fav jam fillings to make a sweet version – jam and fresh berries totally rock this.
Gluten free
Use gluten-free puff pastry.
Dairy free
Choose a plant-based grated mozzarella and a butter-free puff pastry for a dairy-free option.
Vego/vegan
For vegetarians, use a plant-based ham or bacon, or add capsicum slices instead. Add in a plant-based grated mozzarella for a vegan option.
Fussy eaters
You can swap out the olives for pesto to suit fussy eaters.
You can cook these bagels in an air fryer or the oven.
Slice the pastry sheet in half and then half again lengthways to get four long rectangles of pastry.
Smear the tomato paste evenly along the strips, leaving a 1 cm border from the edge.
Fold each rectangle in half lengthways to create a long strip.
Repeat to make four bagels. Pop them in the oven for 25 minutes.
Allow to cool and place in the lunchbox.
| Amount per serving | |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 35g |
| Fiber | 2g |
| Protein | 12g |
| Fat | 11g |
