Ingredients

The following ingredients have 4 Servings
  • 1 13.25 ounce package of refrigerated puff pastry *see notes on frozen puff pastry
  • 2 cups marinara sauce (divided)
  • 2 cups shredded mozzarella cheese
  • ½ cup freshly grated Parmesan cheese (divided)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano

Instruction

  • On a piece of parchment paper, unroll puff pastry. Gently roll dough to remove creases of puff pastry. The dough should be about ¼ inch thick and about 16 by 11 inches.
  • Spread with the dough with just enough marinara sauce to cover the dough--this is about ¼ cup. Just like pizza, you want just a thin layer of sauce. This keeps the puff pastry from getting soggy.
  • Sprinkle evenly with mozzarella cheese and ¼ cup Parmesan cheese.
  • Starting at the long (16-inch) edge, roll the puff pastry into a log. Once rolled into a log, tightly wrap with plastic wrap. Place in the refrigerator for at least 30 minutes and up to 24 hours.
  • Preheat your oven to 375 degrees.
  • While the oven is preheating, mix together the olive oil with garlic powder and oregano.
  • Remove puff pastry from the refrigerator and unwrap the plastic wrap. Use a pizza cutter or sharp knife and cut into ½ inch pinwheels.
  • Place on a baking sheet lined with parchment paper. Lightly brush the top of each pinwheel with infused oil (It is okay if there is extra--you may not need it all!) Sprinkle with the remaining ¼ cup Parmesan Cheese.
  • Bake until the puff pastry is light golden brown and the cheese is hot and bubbly, about 18 minutes. Serve warm or at room temperature with remaining marinara sauce.