Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 30 minutes
Here’s an easy hors d oeuvre that you can make and take, serve or freeze. Keep a stash handy for unexpected guests.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or spray with non-stick spray; set aside.
On a lightly floured surface, unfold thawed puff pastry. Cut along the fold lines to create 3 equal sized rectangles. Roll out each rectangle slightly to a 10x 5-inch rectangle; set aside.
Divide sausage into 3 equal pieces. Fashion each piece into logs the length of the pastry. Place a log just off center on each pastry piece. Fold pastry over the sausage. Seal the long edge by crimping with a fork; roll the pastry log over until the sealed seam is underneath. Brush the pastry log with egg wash. Cut log into 8 pieces.
Place the sausage rolls on the prepared baking sheets. Repeat with remaining sausage, pastry and egg wash. Bake 10-12 minutes or until golden brown. Serve warm or at room temperature.
Flour for dusting
1 sheet of pastry from a 17.25 ounce box frozen puff pastry, thawed according to package directions
1 16-ounce package bulk breakfast sausage
Egg wash: 1 egg lightly beaten with 1 tablespoon milk
to you by Amy Tobin
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