1 14-oz. package frozen all-butter puff pastry (preferably Dufour)
1/2 c tomato sauce (preferably reduced down to a thick, paste-like sauce)
6 grated fontina
3 TBSP Hot Crispy Oil
1 large egg (for egg wash)
All-purpose flour (for dusting)
Preheat oven to 400 degrees.
Thaw puff pastry to package instructions. On a lightly floured surface use a rolling pin to evenly roll pastry into an 18x15 rectangle.Cut into 10 even rectangles.
On 5 rectangles, place 2 TBSP of tomato sauce, 2 TBSP grated Fontina, 1 TSP Hot Crispy Oil. Gently brush edges with egg wash. Place another pastry rectangle on top, and crimp edges with fork. Using a sharp knife, make an X on top of pastry. Repeat with remaining.
Brush pastries with remaining egg wash, place in oven for 30-35 minutes, until golden.