Dijon Sausage Rolls

Course Appetizer, Breakfast, Main Course

Cuisine American, Southern

Keyword dijon-sausage-rolls, sausage-rolls-recipe

Prep Time 20

Cook Time 1

Resting time 10

Total Time 1 30

Servings pieces

Calories 132kcal

Author Melissa Sperka

Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a medium size mixing bowl soak two slices of bread with 1/2 cup of milk until saturated. To the bowl add the sausage, 1 beaten egg, dijon, worcestershire sauce, minced garlic, seasoned salt, onion powder and hot sauce. Mix well. After the mixture is fully combined, add the chopped green onions.
Thaw the puff pastry per the instructions on the package. On a lightly floured surface roll out the puff pastry to approximately 14 inch square and divide through the middle.
Divide the sausage evenly and place down the middle of each section. Brush the edges with the egg wash from the second beaten egg reserving some for the exterior.
Fold the puff pastry over the filling overlapping the edges. Ending seam side down.
Carefully move the sausage rolls to the parchment lined pan and place seam side down for baking. Smooth and shape.
Score the top at one inch intervals with a sharp knife. Brush on all sides with remaining beaten egg wash.
Bake at 375°F for 10 minutes. Lower the oven temperature to 325°F.
Continue to bake for an additional 50 minutes or until golden and sausage is cooked through.
Allow to rest on baking sheet for 10 minutes after you removed from oven.
Using a sharp knife cut along score lines into serving pieces.
Serve warm with additional Dijon or sweet hot mustard for dipping.

Use a lean good quality sausage for the best results.