Puff Pastry Sausage Rolls
"Always a favorite served at my get togethers, amounts may be doubled, plan ahead there is a one hour chilling time"
- Serving Size: 1 (28.6 g)
- Calories 98.5
- Total Fat - 6.7 g
- Saturated Fat - 1.3 g
- Cholesterol - 26.8 mg
- Sodium - 94.4 mg
- Total Carbohydrate - 5.8 g
- Dietary Fiber - 0.3 g
- Sugars - 0.3 g
- Protein - 3.8 g
- Calcium - 11.9 mg
- Iron - 0.6 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Grease a large baking sheet.
In a small bowl combine breadcrumbs and milk; let stand until the milk is absorbed (about 5 minutes).
Nsfer to a processor, and add in sausage meat, onion, eggs, garlic, oregano and black pepper; using on/off turns process until just blended.
Season with salt and pepper.
Unfold the pastry sheet onto a floured surface, then roll out into a 20 x 10-inch rectangle.
Cut pastry crosswise into 10 x 4-inch strips (I use a pizza cutter for this!).
Brush each strip with beaten egg.
Spoon 1/3 of the sausage mixture in narrow strip lengthwise down the center of each pastry strip.
Fold the long sides in covering the filling and overlapping slightly.
Transfer and arrange the rolls seam-side down on the prepared baking sheet.
Cover and chill until rolls are set (at least 1 hour).
Preheat oven to 425 degrees F.
Cut each roll crosswise into 8 pieces.
Separate pieces on the baking sheet.
Brush with remaining beaten egg.
Bake until rolls are puffed and golden (about 20-22 minutes).
Tips & Variations
No special items needed.