Winter in Molise brings with it an irresistible craving for warm and flavorful dishes, and savory croissants with speck and provolone are the perfect answer to this need. These appetizers, made with crispy puff pastry, enclose a gooey heart of provolone and the intense flavor of speck, creating a delightful contrast of textures and aromas that captivates the palate. The lightness of the pastry, which crumbles delicately with each bite, pairs perfectly with the smoky saltiness of the speck, while the provolone adds a creamy note that makes every bite a true pleasure. The preparation of these croissants is simple but requires a touch of care: after cutting the puff pastry into triangles, the cheese cubes and slices of speck are placed before folding everything into a croissant shape and brushing with egg for a perfect golden color. This appetizer is particularly appreciated during the holidays or festive occasions when family gathers around a beautifully set table. Alternatively, the filling can be varied with cooked ham and spreadable cheese, or one can dare with gorgonzola and walnuts, to give a personal touch to the recipe. Served warm, perhaps accompanied by a good local red wine, these savory croissants prove to be an excellent choice for an aperitif among friends or as an appetizer at an informal dinner. The Molisani tradition resonates in every bite, making these croissants a little treasure of local gastronomy, perfect for warming up winter evenings and impressing guests with taste and simplicity.

Cut the round puff pastry into triangles. Make cubes of provolone cheese and place a slice of speck and provolone on each triangle, which can also be substituted with cooked ham and spreadable cheese or gorgonzola and walnuts. On a baking tray, arrange the croissants, brush with beaten egg, and add sesame seeds. Let the croissants rest in the fridge and then bake directly in a preheated oven at 180°C (356°F) for 15 minutes, in order to create a thermal shock and achieve a crunchy effect.