Ingredients
- 1 sheet puff pastry (thawed if frozen)
- 4 fully cooked sausages (your choice: pork, beef, or chicken)
- 1/2 cup shredded cheddar cheese
- 1 egg (for egg wash)
- 1 tbsp water
- Optional: Dijon mustard or spicy brown mustard
- Optional: sesame seeds or poppy seeds for topping
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Puff Pastry: Roll out the puff pastry on a lightly floured surface into a rectangle. If it’s already pre-rolled, just unroll it.
- Add Filling: Spread a thin layer of mustard (if using) over the pastry. Sprinkle shredded cheese evenly. Place sausages on top, spaced evenly so you can roll them individually or as one large roll to slice later.
- Roll and Seal: Roll the pastry around each sausage tightly. Seal the edge with a bit of egg wash to keep it closed. Slice into individual rolls if you made a large log.
- Egg Wash: Beat the egg with 1 tbsp of water. Brush the tops of the rolls with the egg wash. Sprinkle with sesame or poppy seeds if desired.
- Bake: Place the rolls on the prepared baking sheet and bake for 18–22 minutes, or until the pastry is golden and puffed.
- Serve: Let cool slightly before serving. Perfect for dipping in ketchup, mustard, or your favorite sauce.
Let me know if you want a spicy version, vegetarian swap, or a dipping sauce idea!