Italian sausage rolls

Ingredients:

• 70 g pancetta, diced
• 1 package (220 g) chilled croissant dough
• 24 mini sausages
• 1 egg
• 1/4 cup grated Pecorino Romano cheese
• 1/2 cup store-bought creamy Alfredo sauce, for dipping

Preparation:

1. In a large skillet over medium-low heat, fry the pancetta until it's crispy, about 5–6 minutes. Transfer to a paper towel-lined plate.
2. Preheat oven to 190°C. Line a baking sheet with parchment paper.
3. Divide the dough into individual triangles. Cut each triangle lengthwise into 3 narrow triangles. Place a sausage on the wide bottom end of the triangle. Starting at the bottom end, roll toward the pointed end so that the sausage is encased in the dough. Place on the prepared baking sheet. Repeat with the remaining dough and mini sausages.
4. In a small bowl, combine the egg and Pecorino Romano cheese. Using a pastry brush, brush the sausage rolls with the egg mixture. Sprinkle with diced pancetta. Bake until golden brown, 12–15 minutes. Transfer to a platter and serve with Alfredo sauce for dipping.