- 1 sheet puff pastry
- 1/2 lbs pork sausage
Thaw pastry sheet at room temperature for 30 mins. Preheat oven to 400°F.
Unfold pastry on lightly floured surface. Roll into 12″X10″ and cut into 3″ strips.
Divide sausage into thirds. Roll each into a cylinder the length of the pastry. Place on edge of pastry strip, roll up and press edges to seal.
Cut each roll into 12 1″slices. Place slices cut-side down, 1 1/2″ apart, on baking sheet. Bake 15 mins or until golden and sausage is grey.
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