Puff Pastry Sausage Rolls

• Meat

  • 1 lb Msg-free pork sausage

• Produce

  • 1 tsp Garlic powder
  • 2 tbsp Italian parsley
  • 1 tsp Onion powder

• Refrigerated

  • 2 Egg, organic
  • 1 Egg wash

• Condiments

  • 1 tsp Mustard, dry

• Bread & Baked Goods

  • 1/4 cup Bread crumbs, fine
  • 1 box Pepperidge farms puff pastry

• Liquids

  • 1 tbsp Water

Found on cookingwithcurls.com

Description

Ingredients

• 1 organic egg
• 1 Pound MSG-free pork sausage
• 1/4 cup fine bread crumbs
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dry mustard
• 2 Tablespoons chopped Italian parsley
• 1 box Pepperidge Farms Puff Pastry (2 sheets)
• egg wash
• 1 organic egg
• 1 Tablespoon water

Directions

• Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper and set aside.
• Beat egg in a large bowl until frothy. Add the sausage, breadcrumbs, garlic, onion, parsley, and mustard. Mix until thoroughly combined.
• Unwrap first sheet of puff pastry and place on a floured surface.
• Cut along the fold lines to create three strips of dough.
• Divide sausage mixture into 6 equal parts.
• Make each section of sausage into a roll and place down the center of puff pastry strips.
• Fold pastry over and press seam to seal.
• Cut each roll into 6 equal pieces (about 2 inches).
• Place on baking sheet and brush with egg wash.
• Bake for 15 to 20 minutes, until puffed and golden brown.
• Follow the same steps with the remaining sausage and puff pastry.
• Serve sausage rolls while warm.
• Store leftover rolls in the refrigerator. Reheat in the microwave or heated oven.