Spicy ham and pepper snails

Ingredients for 1 servings:

• 1 bell pepper(s), red
• 3 slices of cooked ham
• 1 tsp vegetable oil
• 100 g ricotta
• 2 tbsp Parmesan, grated
• 1 tbsp parsley, chopped
• ½ tsp chili flakes
• some salt
• some pepper, freshly ground
• 1 pack of puff pastry, from the refrigerated section or frozen, 275 g

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Halve, trim, wash, and finely dice the peppers. Do the same with the ham. Brown the peppers in hot oil and mix with the diced ham, ricotta, Parmesan, and parsley. Season with chili flakes, salt, and pepper. Unroll the puff pastry and spread with the cream, leaving a small border. Roll the dough lengthwise, press down firmly, and cut into 2 cm wide slices. Place the slices on a baking sheet lined with baking paper and bake in a preheated oven at 200 degrees Celsius (gas mark 4, fan oven 180 degrees Celsius) for about 15-20 minutes until golden brown.