Sausage in Puff Pastry

Ingredients

• 1 17.3-ounce package Pepperidge Farm Puff Pastry Sheets, thawed
• 1 16-ounce roll pork sausage (I use regular Jimmy Dean

Instructions

Preheat oven to 350 degrees. Unfold puff pastry on a lightly floured surface. Following fold marks, cut each sheet into 3 rectangles. Roll each piece out slightly. Divide sausage into 6 equal portions. Working with one portion at a time, roll sausage between your hands into the shape of a cigar the length of the puff pastry rectangle. Place sausage on bottom edge of pastry. Lightly brush opposite edge with water. Starting at edge with sausage, roll into a log gently pressing other edge to seal. Repeat with remaining ingredients. With a sharp knife, cut each log crosswise into 8 (1 1/2- inch) rolls. Arrange rolls on a large baking sheet lined with parchment paper. Bake until sausage is cooked through and pastry is golden brown, 30-35 minutes. Serve warm. Logs can be made 2 months in advance, wrapped individually in plastic wrap and frozen in resealable freezer bags. Simply thaw and slice before baking. Makes 4 dozen.

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