Defrost the puff pastry. Finely dice ham and drained tomatoes. Clean, rinse, spin dry and chop the arugula. Mix everything with the ricotta, season with salt and season with pepper.
Cut pastry sheets into triangles and brush with beaten egg. Put 1 tbsp. filling on each and roll up into croissants.
Bake at 200 °C for approx. 20 min.
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