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Spicy Honey-Mustard Sausage Wraps

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Perfect for your next party, these tasty appetizers have it all wrapped up...rolls of puff pastry filled with spicy kielbasa and honey mustard...delicious!

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 25 minutes
  • Cool: 10 minutes
  • Serves: 8
1 star 2 star 3 star 4 star 5 star
4 24

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 egg

  • 1 tbsp. water

  • 2 tbsp. honey mustard

  • 1 pkg. (16 ounces) turkey or beef kielbasa, cut into 8 pieces

Directions

  1. Heat the oven to 375°F.  Beat the the egg and water in a small bowl with a fork or whisk.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 13 x 9-inch rectangle.  Brush the pastry with the honey mustard.  Cut the pastry into 8 (about 4 1/2 x 3-inch) rectangles.

  3. Place 1 piece kielbasa in the center of each pastry rectangle. Brush the edges with the egg mixture.  Fold the pastry over the kielbasa and press to seal.  Place the filled pastries seam-side down onto a baking sheet.  Brush the pastries with the egg mixture.

  4. Bake for 25 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on a wire rack for 10 minutes.  Serve with additional honey mustard for dipping.

  5. Tip: Recipe may be doubled.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Don’t try to manipulate Puff Pastry that’s not completely thawed; unfolding it while it’s still frozen could tear the sheet.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips—the coolest part of your hands.

Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 tsp. water, brush between layers, then pinch or press together.

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Additional comments & ratings
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Submitted by:
Ted K.
Date: 1/3/2008

5 star rating

"Excellent. I used the kielbasa and my guests couldn't get enough."

Submitted by:
Jan W.
Date: 1/15/2008

5 star rating

"These were so good. We used the Kielbasa. I served them Sunday evening as we watched the playoffs. I will definitely make them for our Super Bowl Party."

Submitted by:
Theresa F.
Date: 5/14/2008

5 star rating

"I made mine using kielbasa that comes in a package of 6-like hotdogs. Everyone loves this!!!"

Submitted by:
Linda B.
Date: 2/13/2009

5 star rating

"My family agreed this was a great tasting and elegant looking appetizer!"

Submitted by:
Lisa W.
Date: 4/22/2009

5 star rating

"This was awesome. I made it for the boys basketball team dinner appetizers. They loved it. However, it was easier to slice the dough wrapped sausage before baking. After baking, the crust flaked off and it was difficult to slice a clean edge, like the picture."

Submitted by:
Sandra H.
Date: 5/5/2009

5 star rating

"They're fun to make."

Submitted by:
Sandra H.
Date: 5/5/2009

5 star rating

"fun to make"

Submitted by:
Vivienne F.
Date: 8/23/2011

5 star rating

"very delicious for a tasty appetizer"

Submitted by:
Lily L.
Date: 6/2/2009

5 star rating

"Delicious, and you can use any kind od sausage, even hot dogs."

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