Preheat oven to 350°F. Lay 5 overlapping slices of bread out in a line and roll them flat with a rolling pin. Repeat this with other slices of bread, for a total of 3 lines.
Cut the ham into small strips and put a small amount in the center of each piece of bread. Sprinkle some shredded cheese over the ham and top with a pineapple chunk. Brush the egg wash around each filling, fold the bread together, and press down to seal. Cut each bread roll into 5 pieces, for a total of 15. Press a fork into 3 sides of each toastioli piece to create the standard ravioli look. Arrange the toastioli on a sheet pan lined with parchment paper, brush each piece with melted butter, and cook for 15 minutes. Serve with hollandaise sauce and fresh parsley.
Place one cherry tomato slice, one basil leaf, and one mozzarella pearl on each bread piece. Brush the egg wash around each filling, fold the bread together, and press down to seal. Cut each bread roll into 5 pieces, for a total of 15. Press a fork into 3 sides of each toastioli piece to create the standard ravioli look. Arrange the toastioli on a sheet pan lined with parchment paper, brush each piece with melted butter, and cook for 15 minutes. Serve with tomato sauce and parmesan cheese.
Place a spoonful of ricotta, some pine nuts, and one olive on each bread piece. Brush the egg wash around each filling, fold the bread together, and press down to seal. Cut each bread roll into 5 pieces, for a total of 15. Press a fork into 3 sides of each toastioli piece to create the standard ravioli look. Arrange the toastioli on a sheet pan lined with parchment paper, brush each piece with melted butter, and cook for 15 minutes. Serve with green pesto and parmesan.
