Defrost the puff pastry.
Clean and dice the peppers. Heat the margarine and fry the diced peppers in it.
Then let them cool down. Dice the salami slices and mix with cream cheese, egg yolk, parmesan cheese and diced peppers. Then add salt and pepper. Place the puff pastry sheets together so that the edges overlap slightly and roll out into a rectangle about 30 cm x 20 cm.
Spread the cheese mixture on top. Roll up the pastry sheet from the long side and freeze for about 20 minutes (but it doesn’t have to be).
Cut off slices about 1 cm thick and place on a baking tray lined with baking paper. Bake in a preheated oven at 180°C for about 15-20 minutes.