Ingredients
- 1/2 of a 17.3-oz pkg. Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed*
- 2 eggs
- 1 tablespoon water
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- 1/4 cup grated Parmesan cheese
- 1/2 lb bulk pork sausage
- 1 cup Pepperidge Farm Herb Seasoned Stuffing
- 1 small onion, chopped (about 1/4 cup)
- 1 tablespoon garlic butter (to make your own, stir a couple shakes of garlic powder into 1 1/2 tablespoons of melted butter)
Directions
- Heat the oven to 375 degrees. Beat 1 egg and the water in a small bowl with a fork or whisk and set aside.
- Mix the sausage, cheese, parsley, stuffing, remaining egg, and onion 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 and shape to evenly fill.
- Starting at one end, fold the pastry strips over the sausage mixture, alternating sides, to cover the mixture completely.
- Cover a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.
- Place the pastry on the prepared baking sheet, and brush with the egg wash.
- Bake for 35 minutes or until the pastry is golden brown and the sausage is cooked through.
- Brush with garlic butter and let the pastry cool on the baking sheet on a wire rack for 10 minutes.
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