KRISTEN KISH Pepperoni Pizza Phyllo Rolls

'It should taste like a mix between that perfectly crisped pasta at the edge of a lasagna and a bite of thin-crust pizza,' says the former Top Chef winner and host of National Geographic's new food-travel series Restaurants at the End of the World.

The entire dish requires very little prep, leaving room for creativity with your fillings. Just mix, fill, fold and bake!'

½ cup melted clarified butter (ghee), divided

1/2 oz. Parmesan cheese, finely grated (about 1/2 cups), divided

1 lb. whole-milk ricotta, well-drained

4 oz. finely chopped pepperoni

1 large egg

1 Tbsp. chopped fresh flat-leaf parsley

1 tsp. dried oregano

½ tsp. fine sea salt, plus more for sprinkling

½ tsp. garlic powder 

1/4 tsp. chopped fresh thyme

 ½ tsp. freshly ground black pepper