| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
November 19 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Fresh white breadcrumbs |
| 2 |
tb |
Milk |
| 1/2 |
lb |
Sweet Italian sausages; casings removed |
| 1/2 |
|
Onion; finely chopped |
| 1 |
|
Egg |
| 1 |
lg |
Garlic clove; finely chopped |
| 1 1/2 |
ts |
Dried oregano |
| 1 |
|
Sheet frozen puff pastry; (half of 17 |
|
|
; 1/4-ounce package), |
|
|
; thawed |
| 1 |
|
Egg; lightly beaten |
|
|
Purchased marinara sauce; heated |
INSTRUCTIONS
Lightly grease large baking sheet. Combine breadcrumbs and milk in small
bowl. Let stand until milk is absorbed, about 5 minutes. Transfer to
processor. Add sausages, onion, 1 egg, garlic and oregano. Using on/off
turns, process until blended. Season with salt and pepper.
Unfold pastry sheet on floured work surface. Roll out to 12x10-inch
rectangle. Cut pastry crosswise into three 10x4-inch strips. Brush each
strip with beaten egg. Spoon 1/3 of sausage mixture in narrow strip
lengthwise down center of each pastry strip. Fold long sides in, covering
filling and overlapping slightly in center; press seam to seal. Arrange
rolls seam side down on prepared sheet. Cover and chill until rolls are
firm, at least 10 minutes and up to 1 hour.
Preheat oven to 425 F. Cut each roll crosswise into 8 pieces. Separate
pieces on baking sheet. Brush with some of remaining beaten egg. Bake until
rolls are puffed and golden, about 20 minutes. Serve warm with marinara
sauce.
Makes 24 rolls.
Bon Appetit November 1994
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