Salty cookies

Lactose-free crescent roll with frankfurter sausage

Made by:

Ingredients

5 dl
Mizo lactose-free milk (2.8%) 2 tablespoons
sugar 8 dkg
fresh yeast 1 kg
flour 1 tablespoon
salt 4 dkg
Mizo lactose-free tea butter

for the filling:

30 dkg
Grated Mizo lactose-free Trappist cheese 10 pairs
sausage (cut in half)

for lubrication:

1
egg

Instructions:

 
Dissolve the yeast in lukewarm, sugary milk. Mix the flour with the salt, the melted butter, then knead them into a dough with the dissolved yeast. Cover it, then let it rise to double.
Divide it into 6 equal parts, shape them into loaves (cover and set aside the ones that you do not work with), then roll them out into a round sheet and cut into 8 sections. Sprinkle each with salt, stuff grated cheese and a piece of frankfurter into their wider ends, and roll them up towards their narrower ends. Arrange the crescent rolls on a baking tray lined with baking paper, smear with beaten eggs, and bake in a 180-degree oven for 15-20 minutes.
 
Tip: sprinkle the crescent rolls, smeared with eggs, with sesame or flax seeds or you may spread pizza cream under the frankfurter pieces.
 

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