Sausage ring in dough

Ingredients:

• 4 packages of 220g chilled croissant dough
• 1 large egg, beaten
• 2 tbsp. poppy seeds
• 2 tablespoons white sesame seeds
• 16 slices of American cheese, 20g each.
• 12 large beef sausages, about 18 cm long.
• Premium flour for working with dough
• Hot mustard, for serving

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 375°F (190°C). Invert a large baking sheet, then cut a piece of parchment paper large enough to cover the bottom of the pan.
2. Lightly flour your work surface. Stack two sheets of croissant dough, then roll them out with a rolling pin into a rectangle slightly larger than the parchment paper, approximately 42.5 x 32 cm.
3. Carefully transfer the dough directly onto the parchment-lined baking sheet. Repeat with the remaining sheets of dough, setting the second rectangle aside on the counter. Brush the dough on the baking sheet with beaten egg, sprinkle with half of the poppy and sesame seeds, and top with cheese, leaving a 1 cm border around the edges.
4. Place the second rectangle of dough on top and pinch the sides to close.
5. Place a 9cm diameter bowl upside down in the center of the dough. Using a sharp knife, make 1 cut from the center of the top edge of the dough rectangle straight down to the edge of the bowl, 1 cut from the center of the bottom edge of the dough rectangle straight up to the edge of the bowl, 1 cut from the center of the left edge of the dough rectangle straight up to the edge of the bowl, and 1 cut from the center of the right edge of the dough rectangle to the edge of the bowl, dividing the dough into 4 equal parts.
6. Make 2 additional cuts inside each piece so you have 12 pieces total (some will be larger than others, but try to make them as even as possible). Remove the bowl from the center.
7. Place one sausage on each piece of dough, meeting at the center. Carefully wrap the dough around each sausage. Space the sausages evenly across the dough. Brush the dough with beaten egg and sprinkle with the remaining poppy and sesame seeds.
8. Bake, rotating the pan halfway through, until risen and golden brown, about 30 minutes. Transfer to a large cutting board.
9. Place hot mustard in a small bowl and center the sausage rings. Serve immediately.