Chicken sausages with cheese in dough
Votes: 1
Time: 35 min.
Complexity: easily
Quantity: 4 sausages in dough
Complexity: easily
Quantity: 4 sausages in dough
Nutritional value per serving:
Serving size: 1 of 10 servings
Calories 222, total fat 14 G., saturated fats 6 G., proteins 11 G., carbohydrates 12 G., fiber 1 G., cholesterol 56 mg, sodium 516 mg, sugar 1 G.
Serving size: 1 of 10 servings
Calories 222, total fat 14 G., saturated fats 6 G., proteins 11 G., carbohydrates 12 G., fiber 1 G., cholesterol 56 mg, sodium 516 mg, sugar 1 G.
Even kids can handle this appetizer, sausage rolls, if you make them with store-bought puff pastry. Simply sprinkle a layer of dough with grated cheese, place the sausages on top, and wrap them in dough. Then, just cut them into bite-size pieces and bake. To make the appetizer even more appealing, sprinkle poppy seeds on top before baking. Dip them in honey mustard and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tube (220 g) of croissant dough
- 1 large egg, beaten
- 1 cup grated sharp cheddar
- 1 package (340 g) of semi-cooked chicken sausages with apple
- Honey mustard, for serving
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Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Line a baking sheet with parchment paper. Unroll the croissant dough on a work surface. Divide into 4 rectangles, each containing 2 triangles separated by perforations; press the triangles together at the perforations. Lightly brush with beaten egg.
- Sprinkle the dough with cheese and press lightly to adhere.
- Place the sausage along the short side of one rectangle of dough and roll it tightly, pressing the dough to ensure there are no gaps. Pinch the seam to seal.
- Repeat with the remaining sausages and dough rectangles. Using a serrated knife, cut each sausage into quarters. Place the pieces seam-side down on a baking sheet and brush the dough with beaten egg.
- Bake until the dough is puffed and golden brown and the sausages are heated through, 18-20 minutes. Serve with honey mustard for dipping.
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