Recipe
Ingredients
-
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
-
2 egg
-
1 tablespoon water
-
1/2 pound bulk pork sausage
-
1 cup Pepperidge Farm® Herb Seasoned Stuffing
-
1 small onion, chopped (about 1/4 cup)
-
1 cup chopped mushrooms(about 3 ounces)
Directions
Heat the oven to 375°F. Beat 1 egg and water in a small bowl with a fork or whisk.
Mix the sausage, stuffing, remaining egg, onion and mushrooms in a large bowl.
Unfold the pastry sheet on a lightly floured surface. Cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. Spoon the sausage mixture down the center of the pastry. Starting at one end, fold the pastry strips over the sausage mixture, alternating sides, to cover the sausage mixture. Place the pastry onto a baking sheet. Brush the pastry with the egg mixture.
Bake for 35 minutes or until the pastry is golden brown and the sausage is cooked through. Let the pastry cool on the baking sheet on a wire rack for 10 minutes.
Tip: Serves 8 as an appetizer.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
More Recipes
-
Beef Wellington
-
Sweetheart Tart
-
Black Bottom Banana Cream Puffs
-
Broccoli Quiche Bites
-
Mini Antipasto Cups
-
Caramel Apple & Pecan Napoleons
-
Lemon Raspberry Tart
-
Roasted Corn, Tomato, Black Bean and Avocado Tarts
-
Marshmallow, Espresso & Chocolate Cups
-
Neapolitan Napoleons
-
Cappuccino Cream Cups
-
Puff Pastry Meatball Marinara Tartlets
-
Torta Rustica
-
Swiss Ham & Asparagus Shells
-
Swedish Meatball Tartlets
-
Slow-Cooked Apple Cherry Pastries with Vanilla Cream
Comments & Ideas
Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
Comments
Share Your Twist!
How do you make this recipe your own?