Croissants with cheese and sopressata
Instructions
2_15121 CROISSANT with cheese and SOPPRESSATA INGREDIENTS for 4 PEOPLE a disc of dough from bread already stretched out, 8 sliced soppressata, goat 4 fresh, vegetable oil for frying.
Unroll the dough from bread prepared on the work surface and lightly with a rolling pin dusted with flour, roll out the dough into a thin sheet.
Divide the pastry dough from bread into triangles.
Divide the sliced soppressata in two and goats into chunks of 2 cm each.
Placed on each triangle of dough 1/2 slice of salami and a cheese pieces; roll up the triangles of dough by giving them the shape of small croissants.
Lightly brush the dough with a little warm water in order to close the croissants.
Pour the oil into a pan with high edges, preferably with basket and FRY small croissants until will be golden.
Drain them with a slotted spoon, place on a plate lined with paper towels, then serve warm.
