Puff pastry buns "Vertushki" with minced meat and cheese
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 89, total fat 6 G., saturated fats 2 G., proteins 4 G., carbohydrates 5 G., fiber 0 G., cholesterol 13 mg, sodium 222 mg, sugar 1 G.
Calories 89, total fat 6 G., saturated fats 2 G., proteins 4 G., carbohydrates 5 G., fiber 0 G., cholesterol 13 mg, sodium 222 mg, sugar 1 G.
These miniature pinwheel buns filled with real sausage, Parmesan, and spinach are perfect as an appetizer at a house party. They're easy to make with store-bought croissant dough, so you can bake a double batch because they'll be gone in no time!
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 tbsp. vegetable oil
- 220 g raw spicy Italian sausages (about 3 pcs.), remove the shells
- 0.5 tsp dried oregano
- Half a small onion, finely chopped
- 2 tbsp tomato paste
- 1/4 tbsp. grated parmesan
- 1 package (220 g) chilled croissant dough
- 3 cups young spinach leaves
- 1/4 cup chopped fresh parsley
- 3/4 tbsp. grated mozzarella
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Cooking the dish according to the recipe:
- Heat oil in a medium skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until no small pink clumps remain, about 4 minutes. Add the oregano and onion and cook until the onion is soft and translucent, about 6 minutes.
- Make a well in the center of the skillet and add the tomato paste. Sauté it for a minute, then stir it into the meat mixture. Add 1/4 cup water and bring to a boil; cook until the filling thickens, about 2 minutes. Transfer to a medium bowl and let cool for about 15 minutes. Stir the Parmesan cheese into the cooled meat mixture. Season with salt, if desired.
- Meanwhile, preheat oven to 190°C. Line 2 baking sheets with parchment paper.
- Unfold the dough and divide it into 4 rectangles. Roll each rectangle out to approximately 15 x 20 cm.
- Place one of the dough rectangles on top and bottom, long sides facing up. Spread 1/4 of the spinach, parsley, meat filling, and mozzarella cheese over each rectangle, leaving 1 cm (0.4 in) from the top and bottom edges. Press the filling into the dough and begin to roll the dough tightly into a log; pinch the seam. Using a sharp knife, cut the dough into 6 circles. Place the circles, cut-side up, on one of the prepared baking sheets. Repeat with the remaining ingredients to make 24 pinwheels.
- Bake the rolls in the oven, rotating the baking sheets halfway through, until puffed and the cheese is golden brown, 12–14 minutes. Serve warm.
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