Description
Crisp pastry around tasty sausage
Ingredients
Scale
- 1 sheet 14″ x 11″, thawed but still cold
- 1/2 pound bulk pork sausage, (I like to use Jimmy Dean Hot)
- 1 egg, beaten
Instructions
- Preheat oven to 425
- Set the pastry on a lightly floured surface and cut pastry lengthwise in to 2 (14″ x 5″) strips, discard excess
- Divide sausage into 2 equal portions, roll each portion with your hands to create a 14 inch long rope of sausage
- Place 1 sausage rope on each pastry strip and fold pastry over to encase meat, moisten edges with water; press to seal
- Cut each roll crosswise into 7 (2 inch) rolls, cut two small diagonal slits on top of each, place rolls seam side down on greased baking sheet, brush rolls with egg
- Bake about 25-30 minutes or until pastry is crisp and golden and meat is cooked, transfer to a wire rack to cool, serve warm or at room temperature