Italian sausage rolls

Yield: 1 servings

Measure Ingredient
¼ cup Fresh white breadcrumbs
2 tablespoons Milk
½ pounds Sweet Italian sausages; casings removed
½ \N Onion; finely chopped
1 \N Egg
1 large Garlic clove; finely chopped
1½ teaspoon Dried oregano
1 \N Sheet frozen puff pastry; (half of 17
\N \N ; 1/4-ounce package),
\N \N ; thawed
1 \N Egg; lightly beaten
\N \N Purchased marinara sauce; heated

Lightly grease large baking sheet. Combine breadcrumbs and milk in small bowl. Let stand until milk is absorbed, about 5 minutes. Transfer to processor. Add sausages, onion, 1 egg, garlic and oregano. Using on/off turns, process until blended. Season with salt and pepper.

Unfold pastry sheet on floured work surface. Roll out to 12x10-inch rectangle. Cut pastry crosswise into three 10x4-inch strips. Brush each strip with beaten egg. Spoon ⅓ of sausage mixture in narrow strip lengthwise down center of each pastry strip. Fold long sides in, covering filling and overlapping slightly in center; press seam to seal. Arrange rolls seam side down on prepared sheet. Cover and chill until rolls are firm, at least 10 minutes and up to 1 hour.

Preheat oven to 425 F. Cut each roll crosswise into 8 pieces. Separate pieces on baking sheet. Brush with some of remaining beaten egg. Bake until rolls are puffed and golden, about 20 minutes. Serve warm with marinara sauce.

Makes 24 rolls.

Bon Appetit November 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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