Ingredients

The following ingredients have 6 Servings
  • 1 Tbsp olive oil
  • 1 medium onion, (diced)
  • 2 cloves garlic, (minced)
  • 1 lb sweet Italian sausage, (removed from casing)
  • 1/3 cup Parmesan cheese, (grated)
  • 1 Tbsp fresh parsley, (minced)
  • 2 tsp fresh oregano, (minced)
  • 2 tsp fresh basil, (minced)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 sheet puff pastry ((from a 17.3 oz package, thawed))
  • 1 egg
  • 1/4 cup seeds ((sesame, poppy, cumin or your favorites for topping))
  • *whole grain mustard for serving

Instruction

  • Heat olive oil in a non-stick skillet over med/high heat.
  • Add onion and saute until translucent, about 5 minutes
  • Add minced garlic and continue to cook 2-3 minutes more. Remove from heat and cool to room temperature.
  • In a mixing bowl combine sausage meat, Parmesan cheese, herbs, salt, pepper, onion, and garlic. Using your hands, mix well to combine.
  • Roll out puff pastry sheet on a lightly floured surface or between two sheets of wax paper until about 16 x 16 inches.
  • Using a pizza cutter or a sharp knife, divide the puff pastry into three equal strips.
  • Beat the egg with a couple tablespoons of water and using a pastry brush, brush one long side of each strip with the egg wash.
  • Divide the sausage mixture into three equal portions and form into a long strip that reaches end to end of each puff pastry strip. Roll the puff pastry to enclose the sausage and press to seal.
  • Brush each long roll with egg wash and sprinkle with seeds.
  • Place on a parchment lined sheet tray and place in freezer for about 15 minutes.
  • Preheat oven to 400 degrees and remove from freezer.
  • Using a pizza cutter or sharp knife, divide each log into 12 pieces. Place the pieces back on the lined sheet tray and bake for 20-25 minutes until sausage is fully cooked and puff pastry is golden brown and puffed.
  • Serve warm with a side of whole grain mustard if desired.