Stuffed Croissants Recipe - Croissants with Merguez Sausage

Name: Stuffed Croissants Recipe - Croissants with Merguez Sausage
Yield: 12
Ingredients: 1/2 batch puff pastry dough or croissant dough (or 1 1/2 lbs. frozen puff pastry dough, thawed); 1/2 lb. (250 g) merguez sausage, cooked; 3 to 4 oz. (100 g) grated Edam or other variety cheese (optional); 1 large onion, chopped and sauteed (optional); ---------------------------------------------; flour, for rolling out the dough; egg wash (1 egg beaten with 1 tablespoon water)

Stuffed Croissants Recipe - Croissants with Merguez Sausage was pinched from <a href="http://moroccanfood.about.com/od/soupsandappetizers/r/Stuffed-Croissants-Recipe-Croissants-With-Merguez-Sausage.htm" target="_blank">moroccanfood.about.com.</a>

"These savory stuffed croissants can be prepared with either unleavened puff pastry dough or leavened croissant dough. In Morocco, merguez sausage is very popular, but you can substitute other varieties if you like. Cheese and sauteed onions are optional fillers. Prep time does not include dough preparation. If using leavened croissant dough, allow 2 hours rising time in addition to the prep time below. Stuffed croissants may be made in advance and frozen for up to one month. To serve, reheat directly from the freezer in a 375° F (190° C) oven for 10 minutes...."

INGREDIENTS

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1/2 batch puff pastry dough or croissant dough (or 1 1/2 lbs. frozen puff pastry dough, thawed)

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1/2 lb. (250 g) merguez sausage, cooked

•

3 to 4 oz. (100 g) grated Edam or other variety cheese (optional)

•

1 large onion, chopped and sauteed (optional)

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flour, for rolling out the dough

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egg wash (1 egg beaten with 1 tablespoon water)

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