1 sheet of puff pastry, thawed
300 g of prosciutto, thinly sliced
300 g of prato or mozzarella cheese, thinly sliced
4 tomato quarters, seeded and chopped
3 tablespoons of olive oil
1 egg, beaten
Salt and black pepper to taste
1 sheet of puff pastry, thawed
300 g of prosciutto, thinly sliced
300 g of prato or mozzarella cheese, thinly sliced
4 tomato quarters, seeded and chopped
3 tablespoons of olive oil
1 egg, beaten
Salt and black pepper to taste
Unroll the puff pastry, forming a 60 cm rectangle
Do not cut the dough
Place prosciutto slices and cheese slices on top of the dough in an alternating pattern
Repeat the layers and set aside
Season the chopped tomatoes with salt, black pepper, and 2 tablespoons of olive oil
Spread the tomato mixture over the cheese, then start rolling the dough like a croissant, applying gentle pressure
As you roll, remove any excess film
Place the rolled croissant in an ungreased baking dish, pointed end down
Tuck the edges under to achieve a better finish and brush with the remaining egg mixture
Bake in a medium oven until golden brown.
