Sausage roses for the new year

16 servings
30 min

Defrost the dough, roll it out a little. Cut into strips (about 2 cm). Thinly cut the sausage and place it on the strips of dough, overlapping slightly with each other

Roll into & quot; Rosette & quot;. Roll the ends of the dough down & quot; Rosettes & quot;

The bottom edge of the dough is slightly wrapped under the bottom of the rosette, forming the & quot; bud & quot;. If desired, the dough on the sides can be greased with a loose egg or yolk. Make sure that the grease does not fall on the edges of the dough, since this will prevent the dough from delamination when baking

Post & quot; Rosettes & quot; on a sheet lined with paper and put in the oven for 20 minutes at a temperature of 180 *

Look - they can burn. Finita! Enjoy your meal!