Baked croissant

Ingredients for 4 servings:

• 500 g wheat flour type 550
• 1 sachet of dry yeast
• 1 tsp, heaped salt
• 1 tsp, heaped sugar
• 2 tbsp olive oil
• 300 ml water, lukewarm, lukewarm
• 1 can of tomatoes, pureed
• 1 pack of sausages (party sausages)
• 1 onion(s)
• 1 pack of grated cheese
• 1 pinch of salt
• 1 pinch(s) pizza seasoning
• 1 pinch of nutmeg
• 1 pinch(s) of pepper
• e.g. oregano
• e.g. chili flakes
• n. B. garlic granules

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

with tomato sauce and sausages

First, weigh out the 500g of flour and put it in a bowl to knead along with the sugar, salt, water, and yeast. After kneading, the dough should rise for at least 20 minutes. Meanwhile, pour the tomato sauce into a measuring jug or other container and season to taste. I recommend oregano, onion granules, salt, pepper, chili flakes, and garlic seasoning. Cut the party sausages diagonally to create a larger surface. For 4 sausages, you’ll need a good cereal bowl full of sliced ​​sausages. In the meantime, set the oven to 200°C and top and bottom heat. Once the dough has risen, roll it out roughly into a rectangle and cut into 4 equal pieces. Then roll out the 4 pieces to the desired size and top with tomato sauce and sausages. Make sure to only fill the center and leave at least 2cm of space around the edges so the filling doesn’t squeeze out. Then roll up to form a croissant. Place on the baking tray. Once all four croissants are on the baking sheet, carefully pour tomato sauce over the croissants, sprinkle with grated cheese, and then place the tray in the oven. Bake for approximately 45 minutes, or at least 30 minutes, depending on your taste.