Savory puff pastry rolls

Ingredients for 1 servings:

• 2 rolls of dough
• n. B. Flour for the work surface
• 6 tomatoes, dried in oil
• 250 g cooked ham
• 1 m.-sized onion(s)
• 1 small bell pepper(s), red
• 2 garlic cloves
• 5 tbsp tomato paste
• some water, lukewarm
• some salt and pepper
• e.g. basil
• e.g. oregano
• n. B. Thyme
• 200 g Emmental cheese, grated, for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Unroll the puff pastry and place it, without the paper, on a large, floured baking board. Clean and finely dice the filling ingredients. Finely mix the tomato paste with a little lukewarm water and season generously with the spices. Spread the tomato paste over the dough. Spread the diced ingredients on top and sprinkle with the cheese. Preheat the oven to 200°C (top/bottom heat). Roll the puff pastry lengthwise into two logs and place them on the seam. Then cut into strips approximately 2 cm wide. Place these strips, cut-side up, on a baking sheet lined with baking paper. Bake the snails in the preheated oven for approximately 20 minutes.