Ingredients to make 6 roses:
Directions:
1. Thaw the puff pastry if you haven't done so. It should be outside the freezer for 20-30 minutes.
Prepare the tomato sauce: in a small pan, saute' for one minute the crushed garlic clove with one tablespoon of olive oil. Add the crushed tomatoes and salt to taste. Let the sauce simmer for a few minutes. Add the basil leaves after about five minutes. Turn off the heat when ready.
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2. Slice the zucchini and Sprinkle with salt and drizzle with garlic infused olive oil, if you have it, or regular extra virgin olive oil.
3. Unwrap the puff pastry (9 in x 9 in) over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, in one direction, trying to keep it in a rectangular shape. Cut the dough in 6 strips, about 2 in x 9 in (5 cm x 22 cm).
4. Preheat the oven to 350° F (175° C). Spread about one tablespoon of tomato sauce on each strip.
5. Sprinkle each strip with about one tablespoon of shredded mozzarella .
6. Place the zucchini slices as shown in the picture.
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7. Sprinkle with oregano.
8. Fold up the bottom of the dough.
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9. Carefully roll, seal the edge and place in a silicone muffin cup. No greasing is needed for silicone muffin mold. Make sure to spray regular muffin tin.
10. Do the same steps for the other 5 strips. Bake for about 40-45 minutes,on the lower rack. Check after the first 30 minutes. If the top of the eggplant slices are starting to burn, cover with aluminum foil for the remaining of the time.
- 1 medium Zucchini (about 12 oz, 340 gr)
- 1 frozen puff pastry sheet, thawed
- 1 cup of crushed tomatoes
- 1 garlic clove
- 1 tablespoon of extra virgin olive oil
- a couple of leaves of fresh basil
- 6 tablespoons of shredded mozzarella
- oregano flakes
- garlic infused olive oil (optional)
- salt
Directions:
1. Thaw the puff pastry if you haven't done so. It should be outside the freezer for 20-30 minutes.
Prepare the tomato sauce: in a small pan, saute' for one minute the crushed garlic clove with one tablespoon of olive oil. Add the crushed tomatoes and salt to taste. Let the sauce simmer for a few minutes. Add the basil leaves after about five minutes. Turn off the heat when ready.
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2. Slice the zucchini and Sprinkle with salt and drizzle with garlic infused olive oil, if you have it, or regular extra virgin olive oil.
3. Unwrap the puff pastry (9 in x 9 in) over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, in one direction, trying to keep it in a rectangular shape. Cut the dough in 6 strips, about 2 in x 9 in (5 cm x 22 cm).
4. Preheat the oven to 350° F (175° C). Spread about one tablespoon of tomato sauce on each strip.
5. Sprinkle each strip with about one tablespoon of shredded mozzarella .
6. Place the zucchini slices as shown in the picture.
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7. Sprinkle with oregano.
8. Fold up the bottom of the dough.
+(2).jpg)
9. Carefully roll, seal the edge and place in a silicone muffin cup. No greasing is needed for silicone muffin mold. Make sure to spray regular muffin tin.
10. Do the same steps for the other 5 strips. Bake for about 40-45 minutes,on the lower rack. Check after the first 30 minutes. If the top of the eggplant slices are starting to burn, cover with aluminum foil for the remaining of the time.
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