Recipe

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• 2 eggs
• 8 oz sweet italian sausage, casings removed
• 1/4 cup onion, minced
• 2 garlic cloves, minced
• 1/3 cup fresh parsley, minced
• 1 tbsp dijon mustard
• 500 g puff pastry, thawed

• 1 Line baking sheet with parchment paper.
• 2 Beat 1 egg until frothy, then blend in sausage, bread crumbs, parsley, onions and garlic. Set aside.
• 3 Unroll pastry on lightly floured surface, then cut crosswise into three 10X3 1/2 inch strips. Brush with mustard.
• 4 Spoon approximately 1/3 of the sausage mix lengthwise down centre of each puff pastry strip. Fold long sides over to cover fillings and slightly overlap. Press edges to seal.
• 5 Arrange rolls, seam side down, on pan. Cover and freeze until firm (approx. 15 min.) Cut each roll crosswise into 8 pieces. Space about 1 inch apart.
• 6 In small bowl whisk remaining egg with 1 tablespoons water, then brush rolls.
• 7 Bake at 425 for approximately 20 minutes.