Ingredients for 4 people:

1 roll of rectangular puff pastry;
4 tablespoons of Pasta di Scalogno GIA;
2 fresh goat’s goats (about 150 g);
100 g of pitted olives mixed black and green;
Some stem of chives;
1 egg, salt and pepper;
To taste: thyme leaves to flavor and black and white sesame seeds to decorate.

Procedure:

In a small bowl, mix the goats with the GIA Shallot paste and the roughly chopped olives, chopped chives, lightly salted (the olives are already tasty) and peppered. If you like, add some thyme leaves.
Spread the cream on the puff pastry, leaving two centimeters empty on one of the long sides. Roll the dough on itself, leaving at the bottom the long side without filling, to ensure that the roll of dough sheet is sealed well and the filling does not come out. Wrap the roll in baking paper and let it harden in the freezer for about ten minutes (it will be easier to cut). Cut the roll of puff pastry in many little circles about a centimeter thick, brush them with the beaten egg and, to taste, sprinkle with a little sesame seeds.
Place the pretzels on a baking sheet covered with baking paper and bake in a preheated oven at 180 ºC for 12 minutes, or until they are well swollen and golden. Remove from the oven and let cool on a grate for desserts before serving, with an aperitif or as an appetizer.
NOTE: if you prefer, you can use robiola instead of goat cheese.