Puff Pastry-Wrapped Andouille Sausage w/ Pepperjack Cheese

By á-47

Ingredients

• 1/2 pkg. Pepperidge Farms Puff Pastry sheets, thawed (1 sheet)
• 1 cup grated Pepperjack cheese
• 3 Tbsp. finely chopped scallions
• 3 fully cooked Andouille sausages, cut in half lengthwise
• 1 egg, beaten
• 2 Tbsp. water

Preparation

Step 1

Preheat oven to 400 degrees. Prepare a baking sheet by lining it with parchment paper.

Line a cutting board with parchment paper and place the thawed sheet of puff pastry on it. Sprinkle the cheese and scallions over the puff pastry. Use a rolling pin to press the scallions and cheese into the pastry, rolling it over the dough 4-6 times.

Divide the puff pastry into six squares, following the perforation already on the dough. Roll each Andouille sausage half in each puff pastry square (depending on the sausage length, a little might peek outside the pastry, which is fine).

Place the pastry-wrapped Andouille on the baking sheet.

In a small bowl, add beaten egg and water, whisking to combine. Brush over the top of the pastry. Place in the prep3ated oven, cooking until dough is puffy and browned, about 25 minutes. Remove from the oven, cool slight and serve. Slice into smaller pieces for appetizers.