Ingredients :
30 ml (2 tbsp.) of sun dried tomato pesto
15 ml (1 tbsp.) chopped chives
30 ml (2 tbsp.) sesame seeds
250g puff pastry
1 beaten egg yolk
Slices of ham
Slices of cheese
Preparation
In a bowl, mix the pesto with the chives and the sesame seeds.
Roll out the pastry on a floured surface. Cut a rectangle 30 cm wide and 20 cm long.
Brush the entire surface with beaten egg yolk.
Place the ham slices side by side to cover the entire dough rectangle.
Spread the cheese in a single layer on the ham slices.
Finish with a preparation of dried tomatoes.
Starting from the long side, roll the dough over the filling.
Wrap in plastic wrap and refrigerate for one hour.
Preheat the oven to 180 ° C.
Cut the roll into 24 equal slices.
Put the spirals on a baking tray covered with a sheet of baking paper, leave enough space between them.
Bake for 10 to 15 minutes, until the pastry is golden.