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Your children may sift through the food on their plate pushing their veggies aside. To be sure they eat everything, hide the vegetables in pastry with the salami and three cheeses.
- 360 g Olymel salami, thinly sliced
- 1 package of 400 g store-bought puff pastry
- 150 ml store-bought marinara sauce
- 300 g three-cheese mixture, grated
- all-purpose flour
- oven-roasted vegetables
- 1 clove garlic, chopped
- 15 ml (1 tablespoon) olive oil
- ¼ red pepper, cut into wide strips
- ¼ green pepper, cut into wide strips
- ¼ onion, cut into wide strips
- ½ zucchini, cut in two lengthwise and then sliced crosswise
- salt and fresh ground pepper
- 1 egg, beaten with a little milk
- Preheat oven to 400°F (205°C). Combine vegetables with oil, salt and pepper on baking sheet. Roast in oven, stirring occasionally, for 10 to 15 minutes. Add garlic, mix again, and roast for 5 more minutes. Blot vegetables with paper towel after cooking. Let cool, cut into small pieces and set aside.
- Roll out puff pastry dough on work surface sprinkled with flour. Cut 6 15-cm circles and brush with egg wash.
- Top one half of each pastry circle with a little sauce, 60 g sliced salami, some oven-roasted vegetables and 50 g cheese. Make sure you leave a 1-cm border around the edge with no toppings. Fold over to form half-moon shape and press edges together with a fork. Place on parchment-lined pizza pan and brush with egg wash. Bake at 400°F (205°C) for about 15 to 20 minutes. Remove from oven and serve hot.