Italian sausage rolls
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 194, total fat 15 G., saturated fats 6 G., proteins 8 G., carbohydrates 6 G., fiber 0 G., cholesterol 34 mg, sodium 532 mg, sugar 1 G.
Calories 194, total fat 15 G., saturated fats 6 G., proteins 8 G., carbohydrates 6 G., fiber 0 G., cholesterol 34 mg, sodium 532 mg, sugar 1 G.
Before baking the sausage rolls, brush them with egg yolk, sprinkle with Parmesan cheese, and diced pancetta. This will intensify the appetizer's salty, savory flavor, leaving your guests asking for more. You can enhance the flavor of store-bought frozen sausage rolls in the same way.
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:
- 70 g pancetta, diced
- 1 package (220 g) chilled croissant dough
- 24 mini sausages
- 1 egg
- 1/4 cup grated Pecorino Romano cheese
- 1/2 cup store-bought creamy Alfredo sauce, for dipping
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Cooking the dish according to the recipe:
- In a large skillet over medium-low heat, fry the pancetta until it's crispy, about 5–6 minutes. Transfer to a paper towel-lined plate.
- Preheat oven to 190°C. Line a baking sheet with parchment paper.
- Divide the dough into individual triangles. Cut each triangle lengthwise into 3 narrow triangles. Place a sausage on the wide bottom end of the triangle. Starting at the bottom end, roll toward the pointed end so that the sausage is encased in the dough. Place on the prepared baking sheet. Repeat with the remaining dough and mini sausages.
- In a small bowl, combine the egg and Pecorino Romano cheese. Using a pastry brush, brush the sausage rolls with the egg mixture. Sprinkle with diced pancetta. Bake until golden brown, 12–15 minutes. Transfer to a platter and serve with Alfredo sauce for dipping.
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