Puff Pastry Sausage Rolls by The Canadian Living Test Kitchen

These ever-popular sausage rolls are so easy to make and so delicious that you'll never want the store-bought variety again. Serve at room temperature or rewarm in a 325F (160C) oven for a few minutes. To toast the bread crumbs, toast on rimmed baking sheet in 350F (180C) oven until golden, about 10 minutes. (From "A Christmas Potluck" in the December issue.)

Servings: 24

Ingredients:

Nutritional Info
Per piece: about	-
cal	72
pro	3 g
total fat	5 g
sat. fat	2 g
carb	4 g
fibre	trace
chol	24 mg
sodium	109 mg
% RDI:	-
calcium	1%
iron	4%
vit A	2%
vit C	2%
folate	2%

Preparation:

Line baking sheet with parchment paper; set aside.

In bowl, beat 1 of the eggs until frothy; blend in sausage, bread crumbs, parsley, onion and garlic. Set aside.

On lightly floured surface, unroll pastry; cut crosswise into three 10- x 3-1/2-inch (25 x 9 cm) strips. Brush with mustard; spoon about one-third of the sausage mixture lengthwise down centre of each. Fold long sides over to cover filling and slightly overlap; press edge to seal.

Arrange rolls, seam side down, on prepared pan. Cover and freeze until firm, about 15 minutes. Cut each roll crosswise into 8 pieces; space about 1 inch (2.5 cm) apart. (Make-ahead: Cover and refrigerate for up to 8 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks. Add 5 minutes to baking time.)

In small bowl, whisk remaining egg with 1 tbsp (15 mL) water; brush over rolls. Bake in 425°F (220°C) oven until puffed and golden, about 20 minutes.