A delicious crunchy snack with a filling of salami and mozzarella.
Heat the oven to 200 degrees. Let the puff pastry sheets thaw slightly. Cut the salami, mozzarella and tomatoes into pieces. Cut the sheets of puff pastry in half once to create 2 rectangles. Place 1 half on the baking tray with baking paper and spread with some pesto and spread with salami, tomato and mozzarella. Cut a few slits in the other half of the puff pastry and cover the topped with this.
Press the sides together very well with a fork. Repeat with all slices and ingredients. Beat the egg and spread the top of the puff pastry buns. Bake them for 25 minutes until crisp and cooked.
You can store them for 1 day in a closed container in a dry and cool place. Warm them up in the oven for a while before eating. They are the tastiest at the moment.
Source: Leukerecepten by leukerecepten-nl.
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