Puff pastry snails bella Italia

Ingredients for 4 servings:

• 1 pack of puff pastry
• 12 slices of Milanese salami
• 60 g ricotta
• 4 tomatoes, dried in oil
• 1 handful of arugula
• 50 g Parmesan
• 1 m.-sized egg(s)
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

snack

Preheat oven to 180°C (top/bottom heat). Stir the ricotta until smooth and season with salt and pepper. Roughly chop the sun-dried tomatoes and grate the Parmesan cheese. Spread the ricotta evenly over the rolled-out puff pastry and arrange the salami slices on top. Distribute the sun-dried tomatoes, Parmesan cheese, and arugula evenly over the top. Roll out the puff pastry from the long side and cut into slices approximately 3-4 cm thick. Beat the egg and brush the puff pastry swirls with the egg. Place the swirls cut-side down on a baking sheet lined with baking paper and bake in the oven for approximately 25-30 minutes, until the puff pastry is nicely browned.