400 g puff pastry
1 tsp pesto Genovese (optional)
cheese for sprinkling
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Luke is cut finely and stew in olive oil with chopped tomatoes (maybe canned). After removing from the fire, add pesto and sprinkle with oregano and confused. Spread the puff dough and smeared with filling. On the resulting roll put thin slices of tomato and sprinkle with oregano. Bake until browned, sprinkle with grated cheese and dopicha.