Roll out the flaky pastry and cover it with half of the raw ham. On top, place the fontina slices, the button mushrooms and the chopped tomatoes. Place the rest of the raw ham and roll the flaky pastry up from the longest side, ensuring the edges are sealed well. Beat the egg and brush the top of the roll. Bake in
the oven at 180°C for about 20 minutes.
- 1 rectangular sheet of flaky pastry
- 1 jar of button mushrooms in oil
- 1 jar of Sicilian style tomatoes
- 200 gr raw ham
- 200 gr sliced fontina
- 1 egg