Spread half the Leggo’s Tomato Paste evenly over one sheet of puff pastry. Combine remaining ingredients, except basil in a bowl and spread half over the pastry.
Roll up pastry and cut into 12 x 2cm thick slices with a sharp serrated knife, wiping the knife between each cut. Repeat with remaining pastry, tomato paste and filling ingredients.
Place scrolls cut side up on baking paper lined trays and bake in a preheated oven at 180°C for 20-22 minutes or until golden and cooked. Stand on tray for 5 minutes before serving warm or at room temperature, garnished with basil leaves.