1. Preheat your oven to 350⁰F (180⁰C) and line a large baking tray with parchment paper.
2. Lightly flour your work surface. Cut the 1 x 400 g puff pastry in half so you can make two pizza rings.
3. Roll the first half of the pastry into a circle roughly the size of a dinner plate.
4. Carefully transfer the pastry circle onto the prepared baking tray.
5. Place a 14 cm soup bowl in the center of the pastry. This helps create the ring shape and keeps the filling away from the middle.
6. Spread the 250 g smooth cottage cheese evenly around the outer ring area, leaving about 2 cm space along the outer edge so you can fold it later.
7. Layer the 300 g sliced peppered salami over the cottage cheese.
8. Scatter the 1/2 yellow pepper, thinly sliced and the 1/2 cup sliced mushrooms (optional) on top.
9. Sprinkle the 1 cup grated mozzarella cheese evenly over the filling.
10. Finish with 1 tsp dried Origanum and 1/2 tsp black pepper.
11. Now gently remove the soup bowl from the center.
12. Using a sharp knife, cut 4 cross cuts through the center circle to create 8 triangle wedges.
13. Take one triangle at a time, lift it up and fold it over the filling toward the outer edge.
14. Tuck the tip gently under the outer pastry edge so it stays in place. Repeat with the remaining triangles to form the ring.
15. Brush the pastry with the lightly beaten egg and sprinkle a little extra Origanum on top.
16. Bake in the preheated oven for 20 minutes, or until the pastry is puffed and golden.
17. Let the ring rest for about 5 minutes before slicing.
18. Repeat the process with the second half of the pastry to make the second ring.
19. Serve warm. It’s great as a snack, light lunch, or party platter piece.

Easy Filling Ideas

You can easily change the filling depending on what’s in the fridge:

1. You can use different fillings i.e. Pesto sauce as your base, sliced tomatoes, sliced zucchini, mozzarella balls, black olives or any filling like chicken etc.