Sandwich: Puff Pastry Sausage Rolls

By Golfwidow7

Ingredients

• 3/4 lb. Italian Sausage, casings removed
• 1/2 c. Fresh Breadcrumbs
• 1/2 red pepper,finelly chopped
• 1/2 Onion, finely chopped
• 1 Sheet Frozen Puff Pastry, thawed
• 1 t. Minced Garlic
• 1 Egg
• 1 Tbsp. EVOO

Preparation

Step 1

Transfer bread crumbs,to food processor. Add sausage, onion, egg, garlic, and oregano. Process until blended. Season with salt and pepper.Divide mixture in half and form each into a 11 inch long log; refrigerate.

Line a work surface with a 16" length of parchment. set the sheet of cold puff pastry on top and roll out into an 11" square. Cut the pastry in half. Lay the sausage log down the center of each strip. brush with long sides with some of the egg. Wrap the sausage in the pastry; press the seam, but do not seat the short ends. Transfer to the baking sheet seam side down.

Brush the tops with the remaining egg and refrigerate for 15 minutes. Bake until puffed and golden, 25 to 30 minutes. Let rest for 10 minutes; quarter each roll crosswise for a total of 8 pieces


Unfold the pastry onto a floured surface and roll out into a 20 x 10 inch rectangle. Cut into 4 pieces. Brush each piece with the beaten egg. Spoon 1/4 of the mix onto each pastry piece. Clod the sides and pinch closed. Transfer rolls seams down on the baking sheet. Cover and chill until rolls are set (at least 1 hour).

Bake at 425 for 20 minutes. Serve with the spaghetti sauce.