with Button Mushrooms


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


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.