RUSTICHELLA MOZZARELLA AND TOMATO easy and quick, ready in 10 minutes, delicious appetizer or main dish ideal for both lunch and dinner, perfect for parties.
Simple and quick, the rustichella mozzarella and tomato is prepared in little time and is perfect for dinner as a main dish, great as an appetizer, it can be prepared in advance and frozen.
The recipe for rustichella mozzarella and tomato is perfect even for those not very skilled in the kitchen, you roll out the puff pastry, fill it with the stuffing and bake, it cooks in a few minutes.
Of course, you can fill the puff pastry as you prefer, it’s great with zucchini, cooked ham, salami, eggplant, whatever you have in the fridge is perfect as a fridge cleaner.
The perfect dish for all occasions, it is prepared in little time and is truly delicious, if you love puff pastry but you can always replace it with shortcrust pastry or with ready-made pizza dough.
Follow me in the kitchen today there’s rustichella mozzarella and tomato!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 puff pastry
- 2.7 oz tomato sauce
- 5.3 oz mozzarella
Preparation
Take the puff pastry out of the fridge at least 15 minutes before using it, then prick it with a fork.
Fill the entire pastry with tomato sauce and only half with mozzarella slices, sprinkle with oregano.
Fold over the other half of the pastry, seal the edges with a fork, then score a grid with a knife without cutting the pastry.
Prick the pastry with a fork then bake in a hot oven at 392°F for about 12-15 minutes.
Remove from the oven and cut following the scored lines.
Bon appétit
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