Croissant Sausage Rolls

Preheat the oven to 200c/ 180 fan assisted ovens/gas mark 6. Place the chipolatas onto a baking tray and cook for 15 mins, turning once. Allow to cool while you prepare the croissant dough.

Line a baking tray with non-stick baking paper.

Open the Croissant dough can. Unroll the dough and use a knife to separate the triangles by cutting along the perforated lines.

Spread each triangle with a little mustard. Place a cooked sausage along the base with a little cheese and roll up.

Place on the lined baking tray (with the narrow point tucked under the base of the croissant) approx 5cm apart.

Brush with the beaten egg and bake for 10-15 minutes or until golden brown. Serve warm with baked beans and extra mustard.