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🥗 Mini Sausage Rolls in Puff Pastry with Fresh Vegetable Salad

450 kcal · 30 min · 4 servings

Ingredients

• pizza dough with tomato sauce 1 pc.
• Vienna sausages 8 pcs.
• ketchup 4 tbsp.
• cherry tomatoes 250 g
• mini romaine lettuce 2 pcs.
• carrots 3 pcs.
• bell pepper, yellow 1 pc.
• organic limes 1 pc.
• yogurt, plain 150 g
• mustard 1 tsp.
• olive oil 2 tbsp.
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Take the pizza dough out of the packaging.
3. 3. Roll out the dough flat.
4. 4. Cut the dough into eight equal rectangles.
5. 5. Set aside the included tomato sauce for another use.
6. 6. Place one mini sausage on each dough rectangle.
7. 7. Dab some ketchup onto the sausage.
8. 8. Roll the dough around the sausage.
9. 9. Make sure the sausage is completely covered by the dough.
10. 10. Cut each dough roll into five small pieces.
11. 11. Place the dough pieces on a baking sheet.
12. 12. Turn the dough pieces so that the cut side faces upwards.
13. 13. Keep a small distance between the individual pieces.
14. 14. Wash the tomatoes under running water.
15. 15. Cut the tomatoes in half.
16. 16. Place the tomato halves on the same baking sheet as the dough pieces.
17. 17. Put the tray into the preheated oven.
18. 18. Bake the sausages and tomatoes for about 20 minutes.
19. 19. Cut the romaine lettuce in half lengthwise.
20. 20. Remove the hard core at the bottom of the lettuce.
21. 21. Cut the lettuce crosswise into thin strips.
22. 22. Rinse the lettuce strips in a colander.
23. 23. Let the water drain well from the lettuce.
24. 24. Peel the carrots with a peeler.
25. 25. Cut off the hard ends of the carrots.
26. 26. Grate the carrots coarsely into a bowl using a grater.
27. 27. Wash the bell peppers under running water.
28. 28. Cut the bell peppers in half.
29. 29. Remove the core and seeds from the bell pepper.
30. 30. Cut the bell pepper into small cubes.
31. 31. Cut the lime in half.
32. 32. Squeeze the juice out of the lime.
33. 33. Put yogurt into a separate bowl.
34. 34. Add mustard to the yogurt.
35. 35. Add olive oil.
36. 36. Add two tablespoons of lime juice.
37. 37. Stir the yogurt mixture well.
38. 38. Season the sauce with salt and pepper.
39. 39. Add the drained romaine lettuce to the yogurt sauce.
40. 40. Add the grated carrots.
41. 41. Add the diced bell pepper.
42. 42. Add the remaining tomato halves to the bowl.
43. 43. Mix all ingredients for the salad well together.
44. 44. Take the baking sheet out of the oven carefully.
45. 45. Distribute the baked dough rolls onto plates.
46. 46. Place the baked tomatoes alongside.
47. 47. Add the fresh salad to the plates.
48. 48. Serve the dish immediately.

Nutrition per serving

• kcal: 450
• Protein: 16 g · Fett/Fat: 25 g · Carbs: 38 g