Ham and Ricotta Croissants
Chop ham. Rinse arugula, trim, spin dry and coarsely chop. Heat butter in a pan. Add arugula and stir while cooking. Cool.
Thaw puff pastry pieces. Line a baking sheet with parchment paper. Stir ham, arugula and ricotta together. Season with salt and pepper. Place 2 slices of puff pastry next to each other and roll out on a floured surface until pieces make a rectangle about 12 x 24 cm (approximately 5 x 10 inches). Repeat with all pastry pieces. Cut rectangles into 3 triangles, cutting from one corner to the middle and then back up to the other corner. Add 1 heaping teaspoon of filling to each triangle and roll up from the long side to form croissants. Place on baking sheet. Beat egg yolk with milk and brush onto croissants. Bake in a preheated oven at 200°C (approximately 400°F) for about 25 minutes or until golden brown. Serve warm.