A repost from The Witch’s Kitchen, which will soon go away.
Scott and I had a small party last night. This was one of the hors d’oeuvres we served. They’re so easy to make, and they were quite the big hit. Working with frozen puff pastry makes it simple to serve very elegant dishes with a minimum of fuss.
1 sheet frozen puff pastry
1/2 pound bulk sausage, or Italian sausage with the casings removed
Preheat over to 400.
Thaw the puff pastry for about 30 minutes. Roll out to 12″ x 9″. Cut into three 3″ x 12″ strips.
Divide the sausage into 3 sections. Roll each section into a log about 12 inches long. Place one sausage log on the long edge of one of the puff pastry strips. Roll length-wise and press edges to seal. Repeat with rest of sausage and pastry.
Cut into 1-inch pieces. Place cut side down on a baking sheet. Bake 15 minutes, or until sausage is done and pastry is golden.