Vegetarian puff pastry snails

Ingredients for 4 servings:

• 1 pack of puff pastry, rolled up and ready to bake, from the refrigerated section
• 150g mozzarella
• 50 g tomatoes, dried in oil
• 1 large bell pepper(s), yellow
• 1 m.-sized onion(s)
• 1 pinch(s) of salt and pepper
• 1 tsp oregano
• 2 tbsp olive oil
• 1 handful of cheese, grated
• 1 medium egg yolk

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Quick snack, e.g. for a party

Spread the puff pastry on a work surface, flattening it slightly with a rolling pin if necessary. Preheat oven to 200°C (top/bottom heat) or 180°C (fan). Drain the mozzarella and dice it finely. Wash the tomatoes and bell peppers, peel the onion, and finely dice everything. Mix the mozzarella with the diced vegetables and spread it on the puff pastry, leaving about 2 cm (0.8 in) free space at the edges. Season with salt and pepper, sprinkle with oregano, and drizzle with olive oil. Roll up the puff pastry with the filling, starting from the long side, as tightly as possible. Brush with beaten egg yolk. Cut into strips about 2 cm (0.8 in) thick. Place these snails on a baking sheet lined with baking paper and sprinkle with grated cheese. Bake in the oven for about 15-20 minutes until golden brown. Variation for non-vegetarians: add about 50 g of bacon to the vegetable mixture.