Meatball parm savory pop-tart

Simmer the marinara a few minutes until much thicker; watery fillings ruin puff pastry.

Add the chopped meatballs and mix.

Turn off the heat; mix in a little handful of shredded mozzarella, fresh parm and red pepper flakes. No salt. Let cool.

Flour the work surface, open the cold puff pastry and cut 4 by 5 inch pieces.

Pile the filling on a piece, keeping away from the edges, and add a little more cheese on top.

Stretch a top piece gently in both directions, lay it over, press down gently, crimp the edges with a fork and trim them with a knife.

Move to a parchment-lined baking sheet.

Brush with beaten egg and poke a couple of holes in the top.

Bake at 400 degrees for 18 to 23 and a half minutes, until they look beautiful.