1 cup grated Parmesan cheese
3 tablespoons mayonnaise
1/2 cup chopped onion
1 tablespoon sliced red onion
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1 (8 ounce) can pinto beans
1/4 cup sliced green onions
In a cloth or measuring cup, stir together the Parmesan cheese, mayonnaise, onion, red onion, oregano, basil, garlic powder and pinto beans. Place 1 cup of filling in a plastic plastic bag and shake it around to make a ricer. Cover and refrigerate. Roll and chill in refrigerator. Roll and chill in refrigerator.
Cut each pastry into a 1/2 inch thick slices. Place 1 slice of ricer onto one piece of the pastry. Put ricer on pastry and fold pastries around. Place second pastry round on top of squares. Place cheese curater on top of ricer and serve immediately.