Four‑Cheese Rondelli

Ingredients

• Pastry sheet or lasagna sheet — 1 pcs
• Catupiry (cream cheese) — 1 pcs
• Requeijão (Brazilian cream cheese) — 3 tbsp
• Parmesan cheese, grated — 2 tbsp
• Oregano — 0.5 tsp
• Mozzarella, grated

Steps

1. Make the cheese filling: in a bowl combine the Catupiry, requeijão, grated Parmesan and oregano until smooth and homogeneous.
2. Lay the pastry sheet or lasagna sheet flat and spread the cheese filling evenly over its surface, leaving a small edge clear; roll up tightly into a log.
3. Slice the log into rounds and arrange them seam-side down in an ovenproof dish.
4. Spoon the prepared tomato-garlic sauce over the rounds, sprinkle grated mozzarella on top, and bake in the oven until heated through and the cheese has melted.
5. Serve the rounds hot, spooning extra sauce over each portion as desired.

Tomato-garlic sauce

• Cherry tomatoes — 720 ml
• Garlic cloves — 5 pcs
• Onion — 0.5 pcs
• Oregano — 1 tsp
• Smoked paprika — 0.5 tsp
• Salt
• Black pepper

1. Preheat the oven to 200°C. Place the cherry tomatoes, garlic cloves and the half onion in an ovenproof dish; season with oregano, smoked paprika, salt and black pepper.
2. Roast in the preheated oven for 40 minutes.
3. Remove from the oven and blend or crush the roasted tomatoes, garlic and onion until you reach a sauce consistency; taste and adjust seasoning, then reserve for assembling the rondelli.