Rosetti with skinless sausages

Submitted by enr on 08 Jun 2013
700 g readymade dough
3-4 skinless sausages
100 g cheese
50-60 ml sunflower oil or melted butter
1 albumen spreads
1/2 tsp black pepper and cumin optional
Rosetti with skinless sausages
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Spread dough on a greased top to form a rectangle - for example, about 30h70 cm and sprinkle with fat. The skinless sausages to quickly and conveniently grated and sprinkled evenly over the dough, and the same is done with the cheese, and finally sprinkle with ground black pepper and cumin or other spices optional. All this is wrapped carefully roll and cut into pieces of about 4 cm. Received rosettes rank distance from one another in a buttered and floured tray - diameter 30 cm. Wait to rise and meet the tray smeared with the defeated with a little sunflower oil and salt white and bake in a preheated oven at 180C degrees until ready - about 40 minutes. When removing from the oven, spray a little water and with a towel for 5-10 minutes.
1 user
08 Jun 2013


made Rosetta! Very tasty! Ideal for breakfast!