Buon appetito!
Candy cane snack
Made by Stephanie Bex
Ingredients
4 persons
- 1 roll of crescent roll dough
- 4 tablespoons ELVEA Cubetti Peperoni
- 10 slices of ELVEA Cubetti Pepperoni
- 50 grams of grated mozzarella
- 1 egg yolk
- fresh basil
Preparation
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1
Preheat the oven to 180 °C. Unroll the croissant dough and cut it into small triangles.
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2
Place the triangles in a row on a baking sheet lined with parchment paper, with the long sides overlapping and all the points pointing in the same direction.
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3
Spread the dough with ELVEA Cubetti Peperoni. Distribute the slices of spicy salami and grated mozzarella over it.
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4
Fold the tips of the triangles inward over the filling to get a long strip.
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5
Bend the top of the bar over to get the shape of a candy cane.
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6
Beat the egg yolk and brush it over the croissant dough.
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7
Bake in the oven for about 15 minutes and garnish with a few fresh basil leaves.
