Ingredients
- 6 pre-rolled (35 ounces) puff pastry sheets (halved)
- FOR SAUSAGE FILLING
- 1 pound ground sausage (Jimmy Dean's)
- 1/2 teaspoon garlic powder
- 1 cup fresh breadcrumbs
- 1 small yellow onion (VERY finely chopped, if you like onion use a medium onion)
- 2 tablespoons chopped parsley.
- 1/2 cup 2% milk
- 1 teaspoon salt
- 1/2 teaspoon ground pepper (or more)
- TO BRUSH TOPS
- 1 small egg
- 2 tablespoons 2% milk
How to Make
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Step 1: Preheat oven to 425 degrees.
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Step 2: Lay all the sheets of pastry out on your counter top.
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Step 3: In a bowl combine the sausage, breadcrumbs, onion, parsley, milk, salt and pepper. The mixture will be quite sloppy - this keeps the sausage rolls moist.
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Step 4: To make the egg mix to brush on top: Whisk 1 small egg and 2 tablespoons of milk together in a small bowl. Set aside.
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Step 5: Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry, about 1/2 an inch in from the edge. Roll up. Seal the inner edge with a little of the egg mix. Cut each of these rolls in half. Prick each roll a couple of times with a fork. Repeat this until all the pastry and mix is used. Brush the tops of the rolls lightly with the egg mix.
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Step 6: Place on a Pam-sprayed baking sheet. Bake for 5 minutes. Reduce the heat to 395 and cook for a further 20 minutes.
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Step 7: Slice each baked half into 1-inch pieces. Serve.
We hope you enjoy this recipe!
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