Cut the skinless sausages in half and cook. Cut onion sliced ​​and fry 4 tbsp olive oil until golden - be caramelized. Season with salt and pepper. defrosted dough and cut into squares - 24 Spread each square with mustard. Put two heaped tsp of onion and capers 2-3. On one corner of the square placed the skinless sausages split in half and filled with 1 tsp tomato paste and a piece of cheese. Twist buns. surface buterkite smeared with yolk. Bake in a preheated 180 C oven 20-25 minutes. * I took the French version of the tart with caramelized onions and feta cheese as a basis on which to place the skinless sausages, and not as in the classic Hot Dog on the skinless sausages to put onions and mustard. Instead pickle put 3-4 capers. If you do not you can put pickles cut into pieces. * baked and 5 buterki in halogen oven at 200 C for a sample. I put them directly on top BBQ. Slightly tightened in the middle of a strip foil, not to develop the rolls. Buterkite swell and become ready for about 10-15 minutes.