Ingredients:
1 package (2 sheets) of puff pastry, thawed
1 pound ground pork sausage
1 egg, beaten (for egg wash)
Salt and pepper to taste
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Instructions:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Remove the puff pastry sheets from the package and let them thaw according to the package instructions.
In a mixing bowl, combine the ground pork sausage with salt and pepper, ensuring even seasoning throughout.
On a lightly floured surface, roll out each sheet of puff pastry into a rectangle, about 1/4 inch thick.
Divide the seasoned sausage mixture into two equal portions and shape each portion into a long log shape, running along the length of each pastry rectangle.
Carefully roll the pastry around the sausage, sealing the edges by pressing them together.
With a sharp knife, cut each long roll into smaller, bite-sized pieces, about 1 inch wide.
Arrange the sausage rolls on the prepared baking sheet, leaving space between each one.
Brush the tops of the rolls with the beaten egg, which will give them a golden sheen as they bake.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy, and the sausage is cooked through