1 pkg. frozen puff pastry sheets, thawed
1 tbsp. butter
1/4 c. green onion, chopped
1/3 c. bottled spaghetti sauce
1/2 tsp. leaf oregano, crumbled
1 egg yolk
1 tsp. water
16 thin slices of pepperoni, halved
1 (6 oz.) pkg. cooked ham, cut in 2 inch strips
1 c. mozzarella cheese, cut in 2 inch strips

Cut one sheet pastry lengthwise into two strips, one 16 x 4 inch and one 16 x 5 inch (you will have to roll dough); put pastry on large cookie sheet and chill.

Saute onion in butter in small skillet until soft, about 5 minutes; stir in spaghetti sauce and oregano; cook, stirring often, about 5 minutes or until sauce thickens; cool slightly. Beat egg yolk and water together in small bowl; brush edges of 16 x 4 inch pastry strip with mixture; spoon cooled sauce down center, leaving one inch all around; cut pepperoni slices in half and arrange on top of sauce.

Arrange ham and cheese slices, overlapping, on top of pepperoni. Carefully place 16 x 5 inch pastry strip on top, pressing edges firmly against bottom pastry to seal; crimp edges with fork. Brush top crust with remaining egg yolk mixture; with a sharp knife, make 4 slits in crust, not cutting quite through to filling.

Bake in 425 degree oven for 25 minutes or until pastry is puffed and golden brown; remove to cutting board, cut into 1 inch pieces, garnish with parsley and cherry tomatoes and serve.