Ingredients:
- 1 sheet of puff pastry, thawed
- 1 pound bulk sausage meat
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 egg, beaten
- 1 tablespoon Dijon mustard (optional)
- 1/4 teaspoon dried oregano (optional)
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the sausage meat, shredded cheese, Dijon mustard (if using), oregano (if using), salt, and pepper. Mix well until evenly combined.
- Unfold the puff pastry sheet on a lightly floured surface. Cut the sheet into 12 long rectangles.
- Divide the sausage mixture equally among the rectangles.
- Roll up each rectangle tightly, starting from one of the long sides.
- Place the rolls seam-side down on the prepared baking sheet.
- Brush the tops of the rolls with the beaten egg.
- Bake for 20-25 minutes, or until golden brown and cooked through.
- Let the rolls cool slightly before serving.
Tips:
- For extra flavor, add chopped onions or garlic to the sausage mixture.
- If you don’t have bulk sausage, you can use pre-made sausage links. Remove the casings and use the meat.
- These rolls are best served warm, but they can also be enjoyed at room temperature.
Enjoy!