Preparation 15 minutes – Cooking time 20/25 minutes – 16 mini crescents
1 ready rolled puff pastry (or homemade), 2 slices of good quality ham, 1 mozzarella ball, 3 sundried tomatoes, 3 tbsp of pesto, cream, 2 tbsp of sesame seeds, 1 egg yolk, salt, pepper.
Preheat the oven at 180 ° C.
Cut the puff pastry into 16 triangles.
Cut the ham into small cubes and the tomatoes into small pieces.
Cut the mozzarella into 16 pieces.
Place on each large part of the dough a little dollop of pesto.
Divide on top the diced ham, tomato pieces and mozzarella.
Mix the cream with a little salt and pepper.
Add a little seasoned cream on each triangle.
Roll the triangles towards the tip to form the crescents.
Place the crescents on a lightly oiled baking sheet.
Brush each croissant with beaten egg yolk diluted with a little water.
Sprinkle with sesame seeds.
Bake for 20/25 minutes.
Enjoy warm with aperitif or as a starter with a salad.