First spread out the puff pastry (it should be a roll that can be bought ready-made everywhere). Spread the bruschetta spread on top with a spoon and leave a border of approx. 2 cm free on one long side. Lay the smoked salmon evenly on top.
Mash the blue cheese (Gorgonzola or Cambozola) with a fork and mix with the cream cheese and the chopped pepperoni (maybe try beforehand depending on the heat and adjust the amount). It is best to spread this mixture on the salmon with a palette.
Now slowly roll up the puff pastry from the long side so that it forms a nice roll. The exposed edge of the puff pastry roll must form the end of the winding action. Now cut this roll into approx. 1 cm thick slices and place them carefully on a baking sheet lined with baking paper. One roll makes about 25-30 snails. Then brush the snails with whisked egg and bake for about 15-20 minutes at 200 degrees.
A wonderful and delicious starter with a salad decoration. Tastes warm and cold.
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