Golden puff pastry wrapped around savory Italian sausage delivers flaky, flavorful bites that pair perfectly with spicy mustard.
Photo by Iuliia Nedrygailova
Makes 36
2-pack box puff pastry
1 pound Italian bulk sausage
2 large eggs
½ cup seasoned breadcrumbs
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped thyme
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
Dijon or spicy brown mustard, for serving
Defrost puff pastry according to instructions. Preheat oven to 400 F. Line a large baking or sheet pan with parchment paper and set aside. In a large bowl, thoroughly combine sausage, one egg, breadcrumbs, parsley, thyme, garlic, onion, salt, and pepper. Divide meat mixture into six equal portions and set aside.
Unfold both pastry pieces onto a floured surface and gently roll out until a little thinner and smooth on top. Cut each pastry dough into three long sections of equal size. Place sausage portions down the middle of each of the six dough pieces, leaving about an inch on both sides. Roll one side of the dough up and over the sausage; on the other side, brush with water and finish folding dough over, ending with the seam-side down. Repeat until done rolling remaining sausage and dough.
Cut each log into six equal parts and place, seam-side down, on prepared baking sheet about two inches apart. Using a paring knife, lightly pierce the top of each piece to create venting holes. In a small bowl, whisk remaining egg with one tablespoon water: brush on tops and sides of sausage rolls. Bake for 20 minutes until pastry is puffed and tops are golden brown. Plate and serve with mustard.
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