Salami puff pastry roses

Ingredients for 6 servings:

• 1 roll of (to taste) dough from the refrigerated section
• 200g salami
• 50 ml tomato ketchup
• 1 ½ tsp basil, dried
• a little cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

hearty roses as a delicious eye-catcher

Roll out the puff pastry and cut into 6 even, approximately 7 cm wide strips. Cut the salami into not too thick slices and cut the slices in half. Mix the tomato ketchup with the basil and then spread the mixture thinly over the puff pastry strips. Place the halved salami slices overlapping on one side of the puff pastry strips so that about 1/4 of the rounded side protrudes above the puff pastry. Sprinkle some grated cheese over the salami and then fold the puff pastry strips over so that the filling is now encased in the puff pastry and only the rounded quarter of the salami slices are visible. Then roll the strips up tightly and place in a muffin tin. We recommend using muffin paper cases. Preheat the oven to 160°C (fan setting) and bake the puff pastry and salami roses for about 45 minutes.