Saute the bacon in a non-stick frying pan. Strain the bacon on tissue paper and place it in a bowl. Add the sun-dried tomatoes, parmigiano and manouri cheese, and stir. Prepare the puff pastry sheets according to the instructions. Beat the egg with 1 tbsp water and smear the rolls. Bake the rolls in a preheated oven at 180˚C for approx. 40 min.

For the rolls:
Lay the puff pastry sheets on the kitchen worktop. Cut each sheet in half along the larger side and then each sheet in 6 strips vertically on the larger side. Smear each pastry strip with pesto and spread approx. 1 tbsp from the mixture with the cheese and sun-dried tomatoes.

Fold each strip in a roll.
Smear with butter the inside of a form pan for muffins. In each form pan cup, place 1 roll with the cut surface horizontally.