Chicken sausages with cheese in dough

Ingredients:

• 1 tube (220 g) of croissant dough
• 1 large egg, beaten
• 1 cup grated sharp cheddar
• 1 package (340 g) of semi-cooked chicken sausages with apple
• Honey mustard, for serving

Preparation:

1. Preheat oven to 190°C.
2. Line a baking sheet with parchment paper. Unroll the croissant dough on a work surface. Divide into 4 rectangles, each containing 2 triangles separated by perforations; press the triangles together at the perforations. Lightly brush with beaten egg.
3. Sprinkle the dough with cheese and press lightly to adhere.
4. Place the sausage along the short side of one rectangle of dough and roll it tightly, pressing the dough to ensure there are no gaps. Pinch the seam to seal.
5. Repeat with the remaining sausages and dough rectangles. Using a serrated knife, cut each sausage into quarters. Place the pieces seam-side down on a baking sheet and brush the dough with beaten egg.
6. Bake until the dough is puffed and golden brown and the sausages are heated through, 18-20 minutes. Serve with honey mustard for dipping.