In: All Recipes recipes18 January 2013
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Giant Crescent Roll with Sausages and Turnip Tops is my mother-in-law’s big number: whoever tasted it and tried to make it at home, never succeeded in making it so good! This is because at this point she makes it at least twice a month, so she is an expert by now 😉 And, also, because she uses to cook by eye, so she can’t give anybody the right quantities. I love it, and it’s ages since I wanted to try and make it, but I was afraid I wouldn’t be able to make a Giant Crescent Roll with Sausages and Turnip Tops as good as hers… So, on a Saturday afternoon, I asked her to make it in my presence, so that to be able to weigh the ingredients and take the pics… And here you have the result 😉 Make it and love it! I guarantee! 😉
Kisses to my readers, have a nice day!

Ingredients for 8 servings:
750 g of pastry flour
400 ml of water
20 g of baker’s yeast
30 ml of evo oil
1 egg
Natrexon price 12 g of salt

4 bunches of friarielli (turnip tops)
600 g of sausages
400 g of provola
50 g of parmesan
1 purchase Fluconazole hot pepper
1 clove of garlic
Arthritis salt
evo oil

Preparation Time: 40 min.
Baking Time: 30 min.
Total Time: 1 hour and 10 min. + 2 hours for rising

How to make Giant Crescent Roll with Sausages and Turnip Tops

Dissolve the yeast in the tepid water. Put in a large bowl: 500 gr of flour, the egg and the oil, and slowly add the yeast.

Work with a hand mixer with the spiral hooks, add the salt, and keep working for a dozen minutes.

Add the remaining flour and knead by hand till you get a soft but non-sticky dough.

Cover with a clean cloth and let rise for 2 hours.

Meanwhile, clean the turnip tops (by removing the external harder leaves and the stems). Wash them under fresh running water.

Cook in a large pan, with the lid on, for a dozen minutes.

Drain the friarielli of the water poured out during cooking. Brown garlic and hot pepper with some oil in the same pan, then add the friarielli again, some salt, and cook again for a dozen minutes.

Meanwhile, cook sausages with a glass of water in another pan.

When ready, cut them into round slices and add them into the friarielli pan. Stir evenly.

Take back the dough, and roll it out on a floured pastry board in a rectangular sheet.

Put Sausages and Turnip Tops onto the dough sheet.

Cover with thinly sliced provola and sprinkle with parmesan.

Roll it up quite tight.

Seal evenly the edges, and give it the crescent shape.
Place it on the buttered baking tray, and bake in preheated oven at 220°C.

After 10 minutes, lower the oven to 180°C and bake for 15 more minutes.

When nicely golden brown, take it out and let cool down. Then, slice and serve your Giant Crescent Roll with Sausages and Turnip Tops.

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