First, line a round baking pan with baking paper and grease it lightly with a drizzle of extra virgin olive oil.
Then place the previously washed escarole upside down in the centre of the pan.
Then season well with Taggiasca olives and their oil, fine salt and freshly ground black pepper.
Then add the IGOR sweet Gorgonzola, covering almost the entire surface with tufts.
Close everything with the round puff pastry roll.
Then prick the surface with the help of a fork and brush with beaten egg yolk.
Bake at 180ºC for about 15 minutes until cooked through, golden and crispy.
Let it cool, remove from the pan, cut and serve.

for a 24 cm round baking pan (approximately 6-8 people)
Round puff pastry, 1;
IGOR sweet Gorgonzola eighth, to taste;
Whole escarole, 1;
Tagiasca olives, 120 gr;
Fine salt to taste;
Freshly ground black pepper, to taste;
Extra virgin olive oil, to taste;
Beaten egg yolk, 2;