Rustici alla pizzaiola: the quick and delicious recipe for an aperitif

Yo rustic pizza maker They are a salty preparation that you can do as antipastifor appetizer or one buffet. It is a kind of puff pastry pizza, stuffed with ketchup, cheese my Grated Parmesan cheese. Next, the dough will be brushed with beaten egg before cooking it. In the oven for 25 minutes. At the end of cooking, the rustic will be cut into squares, ready to serve

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How to prepare rustici alla pizzaiola

Unroll the puff pastry and poke a hole with a fork to prevent it from swelling during cooking.

Spread the tomato sauce on just one half of the roll, and sprinkle the Parmesan, cheese, and parsley over the sauce.

Brush the beaten egg around the edges of the dough and fold in half. Close well by pressing the sides first with a fork and then with your fingers, as shown in the video.

Make light cross cuts in the surface. Spread the sauce and sprinkle the Parmesan cheese.

Bake in a static oven at 190°C for 25 minutes.

Cut the rustica into squares and serve the puff pastry.

storage

You can keep the pizzaiola rustici for 1 day in an airtight container. Reheat them in the oven for a few minutes before enjoying them.