Recipe for Small Ham Rolls

Place parchment paper on a large baking sheet. Mix the sausage meat, red onion, garlic, along with half a spoonful of fennel seeds, a bit of chili flakes, and a tablespoon of dried oregano, then pour in all the tomato puree.

Flour your work surface and roll out the dough. Cut the dough in half lengthwise to obtain two long strips.

Place four slices of ham on each strip of dough, leaving a 1cm border along the length. Divide the sausage meat in half, then shape it into two long sausages and place them on each strip of dough.

Brush the edge of the dough with some beaten egg, then fold the dough and carefully roll everything up. Brush the rolls over their entire surface with the beaten egg, sprinkle with the remaining ½ teaspoon of fennel seeds, ¼ teaspoon of chili flakes, ½ teaspoon of oregano, and a few nigella seeds, if you are using them.

To finish, while your oven is heating to 220°C/200°C, place the rolls in the freezer. Once the oven is hot, take a serrated knife and cut each roll into 8 pieces, then transfer to the baking sheet. Bake for 25-30 minutes, then cool the rolls on a wire rack.