Pigs in a blanket

1 sheet of puff pastry

round, about ∅32 cm

4 wienerli (Viennese sausages)

Cut the puff pastry into 16 triangles of the same size. Quarter the sausages.

Place one of the quarters of sausage on the shortest side of each triangle of puff pastry, and roll up towards the tip, forming a croissant.

Place the croissants on the lined tray and put it into the cold cooking space. Bake.

Professionel bagning butterdej 200°C i 25 Min.