Sausage puffs

Yield: 40 Servings

Measure Ingredient
1 pounds Sausage
½ pounds Freshly grated Parmesan cheese
1 pack (17.25-oz) frozen puff pastry; thawed
1 Egg
2 tablespoons Water

Mix the sausage and Parmesan cheese together until thoroughly blended. On a lightly floured surface, roll out each puff pastryrectangle until it is approximately 8x14-inches. Divide the sausage mixture in half and form each into a tube shape about 13 inches long. Lay each roll of sausage along one long edge of the puff pastry rectangle and roll up jelly-roll fashion to form 2 long logs. (Recipe may be made to this point up to 24 hours before serving. Cover sausage roll with plastic wrap until ready to finish and serve.)

Heat oven to 400 degrees. Lightly grease 2 sheet pans. Beat the egg with the water. Slice each of the rolls into 20 pieces. Lay the slices on the prepared sheet pans and brush the edges with the egg wash. Bake until puffed and nicely brown, about 15 minutes. Serve warm or at room temperature.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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