Salty cookies
Stuffed crescent roll
Ingredients
Ingredients for 32 pieces
40 dkg
potato
to taste
salt
2.5 dkg
fresh yeast
60 dkg
flour
10 dkg
Mizo lactose-free tea butter
1
egg
to taste
freshly ground black pepper
2 dl
Mizo lactose free sour cream
20 dkg
Mizo lactose-free Trappist cheese
4 pcs
heather
to taste
ketchup or mustard
1
egg
10 dkg
Mizo lactose-free Trappist cheese
Instructions:
Peel the potatoes, dice and boil them in salted water. Drain, then once they cooled down smash them and crumble the yeast into the smashed potatoes. Crumble the butter into the flour, add the eggs, the sour cream, the yeasted potatoes, season it, then knead the mass into an elastic dough. Divide into 4 equal parts, shape them into loaves. Roll out the first into a round shape and cut into 8 pieces. Cut the sausage and cheese into small pieces. Spread ketchup or mustard on the dough parts, put sausages and cheese on each, then roll them up. Do the same with the other parts and stuffing. Place the crescent rolls on a baking tray lined with parchment paper and spread lightly beaten egg on their top. Sprinkle with grated cheese, let is rise and finally bake in a preheated hot oven until ready.
Tip: sesame seeds may be added to the top instead of grated cheese.