Savory ham and feta crescent rolls

Name: Savory ham and feta crescent rolls
Ingredients: 1 sheet of ready-made shortcrust pastry; 100 g feta; 4-5 black olives; 100 g cooked ham; For the topping; 1 egg; 1 tablespoon oil; 1 tablespoon sesame seeds; 1 tablespoon poppy seeds; 15 g grated Parmesan

Pasta/Pizza - Savory ham and feta crescent rolls by Elvira B. - Recipia

Savory ham and feta crescent rolls bake for 15 minutes at 180°C and are served cold. The shortcrust pastry browns at the edges, while the filling of cooked ham, feta and black olives stays compact after cooling. I usually go for poppy seeds on top, in a thin layer. Preparation: 15 minutes. Cook time: 15 minutes. Total time: 30 minutes. Servings: 4. About 350 kcal and 13 g of protein per serving.

Ingredients

1 sheet of ready-made shortcrust pastry
100 g feta
4-5 black olives
100 g cooked ham
For the topping

optional

1 egg
1 tablespoon oil
1 tablespoon sesame seeds
1 tablespoon poppy seeds
15 g grated Parmesan

Preparation

1. Unroll the pastry and cut it into 8 equal triangles. Cut the olives into small pieces. 2. Put cooked ham, feta and pieces of olive on each triangle, then roll up the pastry into a crescent. 3. Arrange the crescents on a baking tray. If brushing them, use beaten egg or oil; sprinkle with sesame seeds, poppy seeds or grated Parmesan, as you like. 4. Bake for 15 minutes at 180°C, until lightly browned at the edges. Leave to cool and serve cold.

Notes

You can replace the feta with the same amount of telemea; choose a less salty one, since the ham and olives already add salt. If the edges aren't sealed, the filling may spill onto the tray. Shortcrust pastry sheets vary in thickness, so keep an eye on the browning towards the end of the 15 minutes. The crescents keep in the fridge for up to 3 days in a sealed container. I serve them with a green salad.