Ingredients
- 2 eggs
- 8 oz (227 g) sweet Italian sausage, casings removed
- 1/4 cup (60 mL) fresh bread crumbs, toasted
- 1/4 cup (60 mL) minced fresh parsley
- 1/4 cup (60 mL) minced onion
- 2 cloves garlic, minced
- 1/2 pkg (450 g pkg) frozen all-butter puff pastry, thawed and chilled
- 1 tbsp (15 mL) Dijon mustard
Preparation
Step 1
Line baking sheet with parchment paper; set aside.
In bowl, beat 1 of the eggs until frothy; blend in sausage, bread crumbs, parsley, onion and garlic. Set aside.
On lightly floured surface, unroll pastry; cut crosswise into three 10- x 3-1/2-inch (25 x 9 cm) strips. Brush with mustard; spoon about one-third of the sausage mixture lengthwise down centre of each. Fold long sides over to cover filling and slightly overlap; press edge to seal.
Arrange rolls, seam side down, on prepared pan. Cover and freeze until firm, about 15 minutes. Cut each roll crosswise into 8 pieces; space about 1 inch (2.5 cm) apart. (Make-ahead: Cover and refrigerate for up to 8 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks. Add 5 minutes to baking time.)
In small bowl, whisk remaining egg with 1 tbsp (15 mL) water; brush over rolls. Bake in 425°F (220°C) oven until puffed and golden, about 20 minutes.