Puff pastry with sausage and cheese

Step-by-step recipe

Step 1:

Defrost the frozen dough, covered with plastic wrap, on a flat surface. Typically, there are 2 squares of dough per package.

Step 2:

Roll out each square of dough to a thickness of about 0.5 cm.

Step 3:

Place finely chopped or grated 2/3 of the cheese and all the sausage on the rolled out dough.

Step 4:

Cut the tomatoes in half and use a spoon to scoop out the pulp from each half.

Step 5:

Finely chop the tomato halves and place them on top of the sausage, sprinkle with the remaining cheese.

Step 6:

Roll each pizza along the long side into a tight roll and secure the free edge.

Step 7:

Cut each roll crosswise into 8 pieces, place each piece cut side down on the work surface and press lightly.

Step 8:

Line a baking tray with baking paper and place the formed mini rolls on it, filling side up.

Step 9:

Brush the mini rolls with beaten egg and bake in a preheated oven at 200 degrees for about 15 minutes.

Cooking tips

Puff pastry needs to be lightly proofed before shaping – let it rise a little before rolling it out.

The pulp is removed from the tomatoes so that the dough inside is not too wet during baking, and the rolls are baked well.

You can also add any non-wet ingredients to the filling – olives, herbs, pickled onions, etc.

You can use boiled or fried meat instead of sausage, or mushrooms for a vegetarian version. Tomatoes can be replaced with 2-3 tablespoons of thick tomato sauce.