Sausages in puff pastry

Ingredients:

• 1 egg
• 0.5 cup grated Pecorino cheese
• 1 tbsp. coarsely ground black pepper
• 220 g chilled croissant dough
• 1 coil Italian sausage with cheese and parsley, semi-cooked, cut into 4 cm pieces.
• 1/2 cup pesto sauce, for serving (green Italian sauce made with fresh leaves and garlic, olive oil, and pine nuts)

Preparation:

1. Preheat oven to 190°C. Line a baking sheet with parchment paper. In a small bowl, beat the egg, then mix with the pecorino cheese and black pepper. Set aside.
2. Divide the dough into individual triangles. Cut each triangle lengthwise into 3 narrow triangles. Using a pastry brush, lightly brush each triangle with the egg mixture. Place a piece of sausage on the wide bottom end of the triangle. Starting at the bottom, roll it up to the pointed end. Place on the prepared baking sheet. Repeat with the remaining dough and sausage pieces.
3. Brush the sausage rolls with the remaining egg mixture. Bake until golden brown, 12–15 minutes. Transfer to a platter and serve with pesto sauce for dipping.