Ingredients:

• 3 sheets frozen puff pastry
• 1/2 cup roasted capsicums
  
• 1/2 cup semi-dried tomatoes
• 125g creamed corn
  
• 1 small carrot
  
• Handful grated cheese (mozzarella or pizza cheese is good)
• Store-bought pesto
  
• 1 small zucchini, grated
• Egg, for glazing

Method:

1. Preheat the oven to 200C. Cover two baking trays with baking paper. Separate out the pastry sheets and leave to thaw.
2. For the red: blitz together the capsicums and tomatoes. Spread over the entire pastry sheet.
3. For the amber: blitz together the corn and carrot. Spread over the entire pastry sheet. Sprinkle cheese over the top.
4. For the green: Spread the pesto over the entire sheet. Scatter over the grated zucchini.
5. Use the plastic backing on the pastry sheets to help you roll them up into a swirl. Cut through the roll into 15-20mm slices.
6. Place on the trays (so they look like little sushi rolls). Brush with egg. Bake 15-20 minutes until golden.