Surprise croissants

Name: Surprise croissants
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 3 medium-sized tomatoes; 1/2 bunch/pot of basil; 1 medium onion; 1 TABLESPOON Oil; 200 g Tomato Ketchup; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1-2 TABLESPOONS medium hot mustard; 5 TABLESPOONS Roasted onions; 6 (à 90 g) Vienna sausage; 1 Egg; 1 TABLESPOON Sesame; 2 TABLESPOONS grated gouda; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

3 medium-sized tomatoes
1/2 bunch/pot of basil
1 medium onion
1 TABLESPOON Oil
200 g Tomato Ketchup
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1-2 TABLESPOONS medium hot mustard
5 TABLESPOONS Roasted onions
6 (à 90 g) Vienna sausage
1 Egg
1 TABLESPOON Sesame
2 TABLESPOONS grated gouda
baking paper

Directions

1
Wash the tomatoes and basil, peel the onion. Cut everything finely. Mix with oil and 150 g ketchup and season to taste
2
Remove the dough from the tins, unroll and separate the dough triangles at the seams. Spread 6 with the rest of ketchup and 6 with mustard. Sprinkle with 4 tbsp. roasted onions, leaving a rim all around. Halve the sausages, place 1/2 each on the wide end. Roll up towards the tip. Put 6 croissants on a baking tray covered with baking paper
3
Whisk the egg and spread it on the croissants. Sprinkle with sesame, cheese and the rest of the fried onions. Bake one after the other in a hot oven (200 °C/circulating air: 175 °C/gas: level 3) for 10-12 minutes. Add the sauce