A Recipe for Cheesy Sausage Puff Pastry Rolls
One sheet of thawed puff pastry
-1 lb (450 g) of sausage, either ground or pre-cooked
one cup of shredded cheese (any combination of cheddar and mozzarella will do)
1 teaspoon of dried oregano or Italian herbs
(one teaspoon of garlic powder)
one beaten egg (to make an egg wash)
1 tablespoon of sesame or poppy seeds, if desired, for garnishing
Flour (edible)
Instructions:
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). To keep the crust from sticking, line a baking sheet with parchment paper and put it aside.
In a pan set over medium heat, brown the ground sausage. Once the sausage has begun to brown and cook through, add it to the pan and break it up with a spoon as you cook.
Use little bits of pre-cooked sausages if you must use them.
Take the sausage off the stove and let it aside to cool for a little after cooking.
After the shredded cheese and garlic powder have been mixed well, add the Italian herbs.
Once the puff pastry sheet has thawed, lightly coat your work area with flour and begin rolling it out. You want to be sure there’s enough room to fold over the filling without any spillage.
Fill the pastry with the sausage and cheese mixture, being sure to leave enough room on both sides to fold it.
Before gently rolling the dough into a log form, seal the edges. Fold the sides of the pastry over the filling.
For an extra golden crust, brush the dough with beaten egg. If you want, you may also add sesame or poppy seeds on top.
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