2 sheets puff pastry, thawed according to package directions
4 tablespoons tomato paste
1 small red onion, finely chopped
4 pineapple slices, finely chopped
6 ounces ham, finely chopped
3 ounces finely shredded cheddar cheese
2 tablespoons fresh parsley, finely chopped
1 egg, for sealing rolls
Roll puff pastry sheets to 12×8-inch rectangles. Divide tomato paste and spread over each rectangle, leaving a 1/2-inch border.
Combine onion, pineapple, ham, cheddar and parsley. Divide and spread evenly over tomato paste leaving a 3/4-inch border.
Beat egg with water and brush edges of sheets. Roll up the dough from the long side and place on baking sheet. Place baking sheet in freezer for 20 minutes to firm dough.
Remove rolls from freezer and cut into 12 even slices. Place the slices on a greased baking sheet.
Bake at 375 for 15-20 minutes or until golden.