Ingredients
all-purpose flour, for dusting
1 large sheet of Pepperidge Farms Puff Pastry (17-ounce package, not Fillo dough)
1 egg
16 pre-cooked breakfast sausages
1 teaspoon fennel seeds, ground (I use a coffee grinder to grind my herbs. You can also use a mortar and pestle)
Parmesan cheese, grated
1 tablespoon sesame seeds
Preheat oven to 425 degrees.
Dust a clean surface with all purpose flour and unroll the puff pastry. Cut the pastry lengthwise making two long rectangles. Beat the egg in a small bowl. Use a pastry brush to paint the pastry halves. Line the sausages so you have 8 on each side. Sprinkle ground fennel over the sausages and puff pastry. Sprinkle grated Parmesan over the sausages.
Fold the pastry over the sausages, then crimp edges with a fork. Paint these rolls with the rest of the egg wash and sprinkle with sesame seeds. Cut each long roll into many smaller rolls.
Place on oiled baking sheet or use a Silpat baking sheet. Bake at 425 for about 15 minutes or until golden and puffed.
This recipe made a number of rolls, but with our kids they disappeared quickly! There were a few left over and made for a great breakfast option the following day.
