Puff pastry rolls with Brussels sprouts and bacon

Ingredients:

• 32 small Brussels sprouts, ends trimmed, or 16 large sprouts, halved
• 2 tbsp. l. olive oil
• 0.5 tbsp. grated parmesan
• 1 sheet frozen puff pastry from a 0.5 kg package, thawed
• 55 g butter, room temperature
• 120 g thin slices of prosciutto

Preparation:

1. Preheat oven to 220°C.
   
   Place the Brussels sprouts on a rimmed baking sheet, drizzle with olive oil, and season generously with salt and pepper. Roast, tossing once halfway through, until golden brown and tender, 18 to 20 minutes. Transfer the baking sheet to a wire rack and cool completely. Leave the oven on.
2. Sprinkle Parmesan cheese evenly on a work surface and place a sheet of dough on top. Roll the dough into a 12-inch square, gathering any spilled cheese and pressing it into the dough. Using an offset spatula or table knife, spread a thin, even layer of butter over the entire dough. Place the prosciutto on top, making sure it completely covers the dough.
3. Cut the dough in half to form two 12 x 6-inch rectangles. Cut each rectangle crosswise into eight strips, each 1.5 inches wide and 6 inches long. Then cut each strip diagonally to form 32 long, narrow triangles. Place a head of Brussels sprouts on the wide end of each triangle and roll each strip up to the tip (it will look like a croissant with the sprouts sticking out).
4. Place the rolls on a parchment-lined baking sheet, spacing them 1 inch (2.5 cm) apart. Scrape off any excess Parmesan cheese from the work surface and sprinkle it over the rolls. Bake until the dough is golden and the Brussels sprouts are heated through, 16-18 minutes. Transfer to a serving platter.