Clean, wash and finely dice the peppers. Clean, wash and slice the fennel into thin slices. Cut sausage into thin slices. Wash marjoram, shake dry, pluck leaves from the stalks and chop. Unroll the puff pastry, cut it into 3 rectangles (14 x 24 cm) and halve them diagonally. Spread with 1 teaspoon of aiwar each, sprinkle with marjoram and cheese.
Sprinkle with cabanossi, fennel and paprika. Roll up into croissants. Whisk egg yolk and milk and spread a thin layer on the croissants. Sprinkle with sesame seeds. Place the croissants on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes
Per piece approx. 1470 kJ/350 kcal. E 12 g/F 26 g/KH 17 g