Hearty croissant crispy wreath

Ingredients for 1 servings:

• 2 packs of croissant dough, 250 g each, fresh (refrigerated counter)
• 500 g minced meat, mixed
• 2 tbsp olive oil or sunflower oil
• 2 tbsp tomato paste
• e.g. salt and pepper
• 250 ml barbecue sauce
• ½ bell pepper(s), red
• ½ bell pepper(s), orange
• 150 g carrot(s)
• 200 g Gouda, grated
• 1 package of mozzarella
• 100 g cooked ham, in thin slices
• 70 g salami, thinly sliced, diced
• 2 egg yolks, whisked
• e.g. oregano
• e.g. parsley

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

absolute soul food

Clean and finely dice the carrots and bell peppers. Heat oil in a pan and fry the minced meat. Once it’s slightly browned, add tomato paste, season with salt and pepper, and sauté briefly. Then deglaze with barbecue sauce. Cover and simmer for 5 minutes. Add the vegetables and cook, covered, for another 5 minutes over low heat. Remove the croissant dough from the package (only take it out of the refrigerator now, otherwise it will become too sticky), unroll it, and place it on the baking paper with the pointed side facing outwards and inwards, overlapping each other to form a ring (approx. 26 cm in diameter). Drain the mozzarella and slice it. Place half of the cooked ham and half of the salami in the center of the dough ring, sprinkle with about 2/3 of the grated Gouda cheese, and spread the minced meat mixture over it. Place the sliced ​​mozzarella on top and then cover again with the remaining half of the cooked ham and salami. Sprinkle the remaining Gouda cheese over the top. Fold the outer edges of the croissant dough toward the center to form a closed ring. Gently press down. Brush with egg yolk and sprinkle with oregano. Bake in a preheated oven at 150°C (convection oven) for about 15 minutes until golden brown. Wash, dry, and chop the parsley. Remove the crispy croissant ring from the oven and garnish with the parsley.