Cut each puff pastry sheet into 9 equal squares. In a small bowl combine mozzarella cheese, salami, and Leggo’s Tomato Paste.
Place teaspoons of the mixture into the centre of each square. Brush edges of pastry with a little egg and fold pastry over to form a triangle, twisting two points from folded edge together to form a pillow.
Pour enough oil into a saucepan to cover puffs. Heat oil over a medium heat, add puffs and cook for 3-4 minutes or until pastry is golden. Drain on paper towel. Dust puffs with parmesan cheese.
Combine Fresh Tomato and Basil sauce ingredients and spoon into serving bowl. Serve with puffs.