Puff pastry buns "Vertushki" with minced meat and cheese

Ingredients:

• 1 tbsp. vegetable oil
• 220 g raw spicy Italian sausages (about 3 pcs.), remove the shells
• 0.5 tsp dried oregano
• Half a small onion, finely chopped
• 2 tbsp tomato paste
• 1/4 tbsp. grated parmesan
• 1 package (220 g) chilled croissant dough
• 3 cups young spinach leaves
• 1/4 cup chopped fresh parsley
• 3/4 tbsp. grated mozzarella

Preparation:

1. Heat oil in a medium skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until no small pink clumps remain, about 4 minutes. Add the oregano and onion and cook until the onion is soft and translucent, about 6 minutes.
2. Make a well in the center of the skillet and add the tomato paste. Sauté it for a minute, then stir it into the meat mixture. Add 1/4 cup water and bring to a boil; cook until the filling thickens, about 2 minutes. Transfer to a medium bowl and let cool for about 15 minutes. Stir the Parmesan cheese into the cooled meat mixture. Season with salt, if desired.
3. Meanwhile, preheat oven to 190°C. Line 2 baking sheets with parchment paper.
4. Unfold the dough and divide it into 4 rectangles. Roll each rectangle out to approximately 15 x 20 cm.
5. Place one of the dough rectangles on top and bottom, long sides facing up. Spread 1/4 of the spinach, parsley, meat filling, and mozzarella cheese over each rectangle, leaving 1 cm (0.4 in) from the top and bottom edges. Press the filling into the dough and begin to roll the dough tightly into a log; pinch the seam. Using a sharp knife, cut the dough into 6 circles. Place the circles, cut-side up, on one of the prepared baking sheets. Repeat with the remaining ingredients to make 24 pinwheels.
6. Bake the rolls in the oven, rotating the baking sheets halfway through, until puffed and the cheese is golden brown, 12–14 minutes. Serve warm.