Ingredients for about 10 little croissants
1 pack raw ham
1 pack sweet provolone
1 pack (200-250 g) ready made puff pastry
As needed poppy seeds
1 egg
Fragrant salty croissants with filling that will please both young and old palates.
Directions:
Roll out the puff pastry with a rolling pin to thin it slightly, cut it into triangles with the side of about 8 cm. Place 1 slice of raw ham on each triangle, and one slice of sweet provolone and leave a stripe of about ½ cm. Fold in edges from the larger side of the triangle, roll up crescent, ending at tip of triangle to make a mini croissant. Do the same until you finish all the ingredients. Beat an egg and brush each croissant, then sprinkle with poppy seeds. Bake at 180 °C, in static oven, for 15 minutes. When ready they are golden brown. Serve at room temperature.