Italian pastries with sesame crust and tomato sauce

### 3. **Make the Filling**
In a bowl, combine:
– **Ricotta**
– **Shredded cheese**
– **Spinach or mushrooms** (if using)
– **Garlic**, **oregano**, salt, and pepper

Mix well until creamy and well-blended.

### 4. **Assemble the Pastries**
1. Preheat oven to **375°F (190°C)** and line a baking sheet with parchment paper.
2. Roll out the chilled dough on a floured surface to about 1/8-inch thick.
3. Cut into circles or rectangles (use a biscuit cutter or glass for uniform shapes).
4. Spoon a small amount of filling onto one half of each shape, fold over, and crimp the edges with a fork to seal.
5. Brush each pastry with **egg wash**, then press the top into a plate of **sesame seeds** to create a crunchy crust.

### 5. **Bake**
– Place pastries on the prepared baking sheet.
– Bake for **20–25 minutes**, or until golden brown and crispy.

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## 🧄🍽️ Serving Suggestions

Serve the warm pastries on a platter with a side of the **zesty tomato sauce** for dipping — it’s the perfect balance of crispy, cheesy, and tangy. These make an excellent appetizer, lunchbox snack, or party finger food.

Pair them with:
– A crisp green salad
– A glass of Chianti or sparkling water with lemon
– Marinated olives or roasted red peppers for a full Italian spread

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## 💡 Variations & Tips

– **Make It Spicy**: Add chopped sun-dried tomatoes, crushed red pepper, or spicy Italian sausage to the filling.
– **Go Vegan**: Use plant-based ricotta and cheese, and brush with olive oil instead of egg wash.
– **Freeze Ahead**: Assemble pastries and freeze them raw. Bake straight from frozen, adding 5–10 minutes to cooking time.

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## 🇮🇹 Final Thoughts

These **Italian Pastries with Sesame Crust and Tomato Sauce** are a delightful fusion of texture and taste — crispy, creamy, savory, and aromatic all in one bite. They bring a touch of Italian charm to your table with every crunch and dip. Whether for entertaining or indulging, they’re a surefire hit you’ll want to make again and again.

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Craving a sweet version with Nutella or mascarpone? Or want to add meat to the filling? Let me know — I can help you remix it your way!