- 2 sheets puff pastry (about 15 to 18 ounces)
- 1 pound bulk sausage (breakfast sausage or Italian, if you prefer)
- 1 large egg
- 1 tablespoon milk (or light cream)
- Thaw the puff pastry following package directions. Unfold, if necessary, and pat half of the sausage meat over each sheet to within 1/2 inch of one end.
- Using your fingers, dab a little water along the edge you left empty. Roll and seal along the moistened end.
- Wrap the cylinders in plastic wrap and freeze for about 30 minutes to firm up a bit. This isn't absolutely necessary, but it makes them easier to slice cleanly.
- Heat the oven to 400 F. Line 2 rimmed baking sheets with parchment paper.
- Beat the egg with the milk to form an egg wash and lightly brush the firm cylinders with it. With a sharp knife, cut the rolls in 1/2-inch slices and arrange on the prepared baking sheets. Brush the tops lightly with a little more egg wash.
- Bake for 20 to 25 minutes, until golden brown.
- Remove to paper towels to drain slightly. Serve as an appetizer with ketchup, marinara, or barbecue sauce, or serve with eggs for breakfast or brunch.
Pepperidge Farms and Trader Joe's puff pastry comes with 2 sheets, while some others, such as Dufours and Good Wives, come with 1 sheet. If you have a Trader Joe's nearby, it probably has the best flavor and butter content for the price.