Preheat the oven to 180°C (th.6).
Unroll the puff pastry and cut it into 16 triangles.
Spread a small amount of tomato sauce on each triangle.
Add mozzarella, diced ham and a pinch of oregano.
Roll each triangle from the base to form a crescent.
Brush the croissants with egg yolk for a nice golden color.
Bake on a baking sheet covered with parchment paper for 15-20 minutes.
Garnish with fresh basil before serving.
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Servings: 16 mini croissants