Ingredients
Method
- Preheat oven to 425 degrees F.
- Line two baking sheets with silicone pads, parchment paper, or lightly spray both with cooking spray and set aside.
- Remove one sheet of puff pastry and unfold on a lightly floured surface. Using a rolling pin, roll the dough until it becomes a 9 x 13 rectangle.
- Cut into two equal lengthwise portions.
- Cut a one pound package of regular pork sausage in half and set one half aside.
- Cut the half premium pork sausage in half again and evenly distribute up the middle of each long pastry rectangle.
- Using a pastry brush, brush one lengthwise inside edge of the pastry lightly with water.
- Fold the pastry over the meat and pat down to seal. Crimp the edges closed with a fork. Cut off the excess dough, leaving an edge of only about 1/2 inch.
- Cut the rolls into pieces between 1/2 and 1 inch and move to the prepared baking sheet. Brush rolls with lightly beaten egg.
- Repeat for remaining puff pastry sheet and sausage.
- Bake for 14-15 minutes until cooked through and golden brown.
- Serve immediately with cocktail sauce if desired. Enjoy!