Procedure

RIGAMONTI BRESAOLA DELLA VALTELLINA IGP ROLL POPS

Use a rolling pin to roll out the bread slices until thin.
Spread the slices with ricotta, then drizzle with oil and sprinkle with salt and pepper to taste. Arrange the rocket on top, lay out slices of Rigamonti Bresaola della Valtellina IGP over the rocket and then roll up the bread slices.
Wrap the rolls tightly in cling film then refrigerate for around 1 hour.
Unwrap the rolls and cut into slices around 1 cm thick.
Thread the slices onto kebab skewers or lollipop sticks and serve.