Cheese and sausage croissants

Name: Cheese and sausage croissants - Rozalia N.
Ingredients: 15 tablespoons of oil; 30 tablespoons of warm milk; 2 egg yolks; yeast the size of a walnut; 1 teaspoon of salt; 1 teaspoon of sugar; 1 kg of flour; melted fat to grease each piece of dough.

Dessert - Cheese and sausage croissants by Rozalia N. - Recipia

Cheese and salami crescent rolls are something I make quite often, especially when I want something filling but quick that doesn’t require complicated techniques or hard-to-find ingredients. I’ve tested the recipe in various versions, but this simple and hearty one is to everyone’s taste at the table. When I have a little time available but want something that works for both breakfast and a packed lunch, I turn to this dough that is quick to work with and doesn’t need a long rising time. Quick info Total time: about 1 hour and 15 minutes Preparation time: 35-40 minutes (includes kneading, shaping, and filling) Rising time: 15 minutes Baking time: 20-25 minutes (depending on the oven) Servings: depends on how large you make the crescent rolls, but usually yields 40-50 small pieces Difficulty: easy to medium, if you have a little patience with shaping Recipe type: savory snack, picnic, packed lunch, party Ingredients 15 tablespoons oil 30 tablespoons warm milk 2 egg yolks Yeast the size of a walnut (approximately 20 g fresh, if you have it on hand) 1 teaspoon salt 1 teaspoon sugar 1 kg flour Melted fat (for greasing each piece of rolled dough) For filling: cheese or salami, as preferred For finishing: beaten egg white for brushing, sesame or poppy seeds for sprinkling Preparation method 1. In a large bowl, add the oil, warm milk, egg yolks, crumbled yeast, salt, and sugar. Mix everything with a wooden spoon or by hand. 2. Gradually add the flour, kneading as you go, until you get a dough that no longer sticks to your hands. I don’t add all the flour at once but in small portions to control the consistency. 3. Let the dough rest in a warm place, covered with a clean towel, for about 15 minutes. It won't double like bread, but it will become more relaxed. 4. Divide the dough into 6-8 equal pieces, depending on the size of the tray and how big you want the crescent rolls. I quickly eyeball it and portion it directly on the work surface. 5. Take each piece one at a time, roll it out into a thin sheet, about 3-4 mm thick. 6. Brush the surface of the sheet with a thin layer of melted fat. I find it easier with a brush, but you can also use your hand if you don’t have anything else. 7. Cut the sheet into 6-8 triangles, like for croissants. Place a piece of cheese or salami at the base of each triangle. Roll starting from the base to form the crescent. 8. Place the crescent rolls on a tray lined with baking paper, leaving a little space between them. 9. Lightly beat the egg whites and brush each crescent with a brush. 10. Sprinkle sesame or poppy seeds after brushing with egg white. 11. Bake in a preheated oven at medium heat (about 180-190°C) for 20-25 minutes, or until golden brown. 12. Remove the tray and let them cool. They are good both warm and cold. Why I make the recipe often These savory crescent rolls are quick to make, require few ingredients, and yield many from a single batch. The dough is soft and easy to work with and doesn’t need much rising time. They can also be filled with whatever leftovers you have in the fridge. They are suitable for packed lunches, festive meals, or even as a snack while watching a movie. They stay fresh and tender the next day if kept covered. Tips and variations Tips - When rolling out the sheet, if it sticks, sprinkle a little more flour on the work surface. - Don’t overdo the filling, or they will come apart while baking. - The fat makes the dough tender. If you don’t have melted fat, use lard, but don’t skip the fat layer. - You can work with two trays at a time to avoid waiting too long. Substitutions - The cheese can be replaced with any other hard and salty cheese. - The salami can be replaced with another type of smoked sausage or hot dogs. - The fat can be substituted, if necessary, with melted butter, but the final texture will be slightly different. Variations - For a more aromatic flavor, you can add chopped dill to the dough or filling. - If you want crunchier crescent rolls, make them smaller and roll them tighter. - Instead of sesame or poppy seeds, you can sprinkle cumin or sunflower seeds. Serving ideas - They are good plain, with yogurt or kefir on the side. - You can place them on platters for parties, serving as savory appetizers. - For packed lunches, they can be wrapped in paper and will hold up for several hours without problems. Frequently asked questions 1. Can I make the dough a day in advance? Yes, you can prepare the dough the night before and keep it in the refrigerator, covered. Let it sit for 20-30 minutes at room temperature before rolling it out. 2. If I don’t have melted fat, what can I use? You can use lard or melted butter. The texture is slightly different, but the crescent rolls remain tender. 3. Can I freeze the crescent rolls after baking? Yes, they can be frozen. After thawing, heat them for a few minutes in the oven. 4. How long do they stay fresh? They stay tender for 2-3 days if you cover them well or put them in a closed container. 5. Can I make versions without filling? Yes, you can bake them plain, but they are tastier with something salty inside. Nutritional values Calories vary depending on the type of filling and the amount of fat used, but approximately, for a small crescent roll (30-35 g): - about 100-120 kcal - 4-5 g fat - 13-15 g carbohydrates - 2-3 g protein These values are indicative and can vary, especially depending on the cheese or cold cuts used. Storage and reheating The crescent rolls store well for 2-3 days at room temperature in a closed box or bag. To reheat them, you can put them in the oven for 3-5 minutes. Microwaving is not recommended, as they become soft. If you want to keep them longer, they can be frozen and then reheated in the oven.

Cheese and sausage croissants

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