Sausage Pinwheels

By Coppermouse

Ingredients

• two sheets puff pastry, about 15 to 18 ounces*
• 1 pound bulk sausage, breakfast sausage or Italian, if you prefer
• 1 large egg beaten with 1 tablespoon of milk or light cream, for egg wash

Details

Preparation time 15mins
Cooking time 37mins

Preparation

Step 1

Thaw the puff pastry following package directions. Unfold, if necessary, and half of the sausage meat over each sheet, to within 1/2 inch of one end.

With fingers, dab a little water along the edge you left empty. Roll and seal along the moistened end.

Wrap the cylinders in plastic wrap and freeze for about 30 minutes to firm up a bit. This isn't absolutely necessary, but it makes them easier to slice cleanly.

Heat the oven to 400° F. Line 2 rimmed baking sheets with parchment paper.

Lightly brush the firm cylinders with a little egg wash. With a sharp knife, cut the rolls in 1/2-inch slices and arrange on the prepared baking sheets. Brush the tops lightly with a little more egg wash.

Bake for 20 to 25 minutes, until golden brown.

Remove to paper towels to drain slightly.

Serve as an appetizer with ketchup, marinara, or barbecue sauce, or serve with eggs for breakfast or brunch.

Makes about 3 dozen.