Marina's mini pizza

Ingredients for 2 servings:

• 1 pack of puff pastry (roll), from the refrigerator
• 100 g tomato paste
• 200 g cheese, Edam
• herbs, Italian
• Spice mix (tomato & mozzarella)
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

a delicious snack

Remove the puff pastry from the packaging and spread it out on a suitably sized cutting board. Spread the tomato paste evenly over the dough and sprinkle generously with Italian herbs (a canned herb mix is ​​sufficient; fresh herbs are not necessary). Add a little extra flavor with the tomato and mozzarella seasoning. Otherwise, just salt and pepper will suffice. Cut the cheese into flat sticks and arrange them parallel to the rolling direction. Then divide the dough into three equal-sized rolls. If desired, brush with egg yolk to prevent them from opening up in the oven. Cut these three rolls into 1cm snails and place them on a baking sheet lined with baking paper. Make sure they are far enough apart, as the puff pastry will still rise. Preheat the oven and bake the mini pizzas at 170°C fan-assisted oven for about 10 minutes. Only 5 minutes of cooling time is necessary before serving to avoid burning your tongue. The pizzas will stay soft if you place them in an airtight container after cooling. If they’re left exposed to the air for too long, they’ll simply become too crispy, but that’s a matter of taste. You shouldn’t take too long to prepare them; you can even put two trays in the oven at once. Puff pastry needs to be cool, otherwise it won’t be easy to work with and won’t rise as well.