John Myers
Ingredients for 1 servings:
- 1 red bell pepper(s)
- 3 slices of cooked ham
- 1 tsp vegetable oil
- 100 g ricotta
- 2 tbsp Parmesan, grated
- 1 tbsp parsley, flat-leaf and chopped
- ½ tsp chili flakes
- salt and pepper
- 1 roll of (to taste) dough from the refrigerated section
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
for approx. 20 pieces
Halve, trim, and wash the bell peppers, then finely dice them along with the ham. Brown the bell peppers in hot oil, mix with the ham cubes, ricotta, Parmesan, and parsley, and season with chili flakes, salt, and pepper. Unroll the puff pastry and spread with the cream, leaving a border free. Roll out the dough, press down firmly, and cut into 2-centimeter-wide slices. Place the slices on a baking sheet lined with baking paper and bake in a preheated oven at 200°C (180°C fan-assisted oven) for 20 to 25 minutes until golden brown. Let the snails cool on a wire rack and place in airtight containers.
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