Filling Ingredients:
- 1 pound spicy Italian sausage
- 2 pack box puff pastry
- 2 eggs, divided
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan
- 2 tablespoons freshly minced parsley
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon water for egg wash
Honey Mustard Dressing:
- 1/4 cup honey
- 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 tablespoon white vinegar
- 1/4 teaspoon cayenne pepper
- 1 teaspoon poppy seeds
Directions
Preheat oven to 425 degrees and defrost puff pastry according to package directions. Make the sausage mixture by combining all filling ingredients in a medium bowl.
Slightly roll out the puff pastry sheets on a floured surface so it thins out a little more. Cut the puff pastry into 3 long rectangles.
Create sausage logs by rolling portions with your hands and line them in the center of the puff pastry rectangles, from end to end. Fold over the excess puff pastry and press closed, crimping with a fork to seal in the sausage.
Divide into 6 equal pieces per log, about 2” pieces. Diagonally slice the tops 2-3 times with a knife to vent.
Place sausage rolls on a baking sheet 2” apart and spread the tops of each sausage roll with egg wash (1 egg whisked with 1 tablespoon water).
Bake in oven for 20 minutes or until golden brown & crispy, rotating the pan halfway through. While they bake whisk the honey mustard ingredients together in a small bowl for dipping.
Recipe from Bad Batch Baking.
