Cooking and prep time: 25-30 minutes
Serves 5-6
INGREDIENTS
1 puff pastry roll
1 cup cheese(mixture of mozarella & cheddar)
1/4 cup tomato purée
1 tbsp dried oregano
1 egg
METHOD
– roll out the pastry roll
– using pizza cutter make strip cuts (2” wide) upto the middle of the pastry
– add the tomato purée to the half uncut side and spread all around
– sprinkle the cheese on top of the tomato puree and sprinkle on the dried oregano leaving some behind to sprinkle ontop
– starting from the filled side off the pastry begin to roll over the pastry all the way to the end and you will have a long log roll with cut strips showing on top
– take the edges, slowly bring together forming a ring and push in together to join the edges all around. Pinch the pastry all around at the joining part so it doesn’t come away
– whisk the egg in a bowl and brush all over the pastry
– sprinkle on the dried oregano and place into a baking tray with the baking sheet
– pre heat the oven to gas 7, 300° and place on the middle shelf and cook for 15 minutes or until they are goldish brown (oven times may vary)
– once it is cooked, remove from the oven and allow to slightly cool down before serving
– Your Margherita Pastry Ring is ready to be served. Serve with salad and any dip of your choice. Enjoy!