• Pre-heat your oven to 400 degrees
• Gather and measure out your ingredients and place in individual containers so they are ready after you roll out the puff pastry.
  ¼ cup ricotta cheese, ½ cup Parmesan, ½ teaspoon garlic powder, ¼ teaspoon kosher salt, ¼ teaspoon dried oregano
• Line a sheet pan with parchment paper and set aside.
• Add flour to your work surface to roll out the puff pastry.
• Take one sheet of your puff pastry out of the fridge and unroll it. You can seal up the second sheet of pastry in an air tight bag and place in the fridge for another recipe or double the recipe here to use it.
  1 sheet of puff pastry
• Roll out your puff pastry gently (not pressing to hard) to get rid of the seams.
• Now take your ricotta and gently spread it across the puff pastry so all of the pastry is covered.
  ¼ cup ricotta cheese
• Next sprinkle on your Parmesan cheese over the ricotta.
  ½ cup Parmesan
• Now sprinkle your salt, garlic and oregano over the Parmesan.
  ½ teaspoon garlic powder, ¼ teaspoon kosher salt, ¼ teaspoon dried oregano

Folding the puff pastry

• Now you are going to gently fold each side over half way towards the middle.
• Now fold those sides you just folded one more time towards the middle so that they meet.
• Last, fold one side over the other like closing a book.
• With a very sharp knife ( I prefer a sharp serrated knife for this), cut the log into ½ inch pieces.
• Place the pieces on their side on a sheet pan lined with parchment paper.
• Gently brush the tops with your melted butter.
• Sprinkle a little of the extra Parmesan over the tops.
• Bake for 12-15 minutes or until golden and puffed.
• Remove from oven and place on a wire rack to cool for a few minutes.
• Enjoy.