Savory mini-croissants stuffed with spianata and caciocavallo

Stuffed savory croissants are ideal finger food for truly delicious aperitifs or snacks. By using a stuffing made of caciocavallo cheese and spianata Calabra Negroni sausage you can give these mini-croissants a stringy heart and slightly spicy stuffing! This recipe will make your brunch rich and delicious!

The Recipe:

To make the savory mini-croissants roll some shortcrust pastry on a baking pan, cut it into triangles and put a slice of spianata sausage and some diced caciocavallo cheese in the center of each triangle. Close the croissants by rolling the base of the triangle over itself: Then give the roll the classic half-moon shape and place it on a baking pan covered with oven paper. Prick slightly above with a fork. To give a bit of gloss to the savory croissants brush their surface with a drizzle of beaten egg. Bake in a hot oven, 180° for 20/25 minutes until the croissants are golden brown. Remove from the oven when they are still hot and accompany them with other appetizers for your aperitif!