Crescents like these, fine or wholemeal, filled or not are very popular in Scandinavia and can be bought at most bakers and large grocers. More often than not you can buy them spread with cheese or cheese and ham at most cafés here too.
3 tablespoons sesame seeds
250 g [8,8 oz] plain flour
250 g [8,8 oz] wholemeal flour, fine or coarse
1 teaspoon sugar
1 tsp salt
60 g [2 oz] butter
3 dl [0,6 pt] skimmed milk or low-fat milk
1 pk yeast
200 g [7 oz] grated mozzarella or other cheese
200 g [7 oz] finely diced ham
lightly beaten egg for brushing
 Mix the flour, sugar and salt in a bowl.
 Melt the butter, add the milk and heat the mixture until it is finger warm.
 Dissolve the yeast in the milk mixture. Pour the milk mixture into the flour mixture and knead the dough until it is smooth. Sprinkle with more flour until the dough is smooth and not sticky, and let go of the sides of the bowl.
 Place a kitchen towel and a plastic bag over the bowl. Let the dough rise in a warm place for about 30 minutes.
 Cut the dough in half and roll each half into thick round pancakes. Cut each pancake into 8 equally sized wedges. Add a suitable amount of ham and grated cheese on each wedge. Roll each up from the outer edge toward the pointed end. Form into crescents and place on a baking sheet.
 Put a kitchen towel and plastic bag over the crescents and leave to rise in a warm place for about 20 minutes.
 Set the oven at 220° C / 390° F. Brush with beaten egg and sprinkle with sesame seeds. Bake the crescents in the middle of the oven for 10-15 minutes.