1 package deep-frozen puffy pastry
3 tbsp red pesto
150g grated cheese
3 mushrooms – cut them in thin slices
a few feta cubes
oregano, rosemary
sesame seeds
1 egg

Roll out the puffy pastry and coat it with the red pesto. Coat the edges with egg so they will stick together better.
Add the cheese and season it with oregano and rosemary and roll it up lengthwise.
Cut it into 3cm wide slices and put them onto a baking sheet which is layed out with baking paper. Coat the slices with the remaining egg.
Spread the seasame seeds on top and let it bake in the oven by 200°C for approx. 20-25 minutes.