Summary

Ingredients

• 250 g cooked ham
• 150 g pineapple, weihed drained
• 250 g cream cheese
• some salt and pepper
• 1 tablespoon herbs, Italian, dried
• 2 roll (s) puff pastry, from the refrigerated shelf
• possibly cheese, grated

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Instructions

1. Finely cut the ham and pineapple. Mix with cream cheese, salt, pepper and herbs.
2. Preheat the oven to 220 ° C. Unroll the puff pastry, spread half of the cream cheese and pineapple mixture on top and spread on it. Roll up and cut into approx. 20 slices. Transfer the snails to a baking sheet lined with baking paper and sprinkle with grated cheese if necessary. Do the same with the second sheet of puff pastry and the remaining half of the mixture.
3. Bake the snails in the oven for 19-20 minutes. The snails can be eaten hot and cold.