INGREDIENTS

INSTRUCTIONS

Mix the sausage and Parmesan cheese together until thoroughly blended. On
a lightly floured surface, roll out each puff pastryrectangle until it is
approximately 8x14-inches. Divide the sausage mixture in half and form each
into a tube shape about 13 inches long. Lay each roll of sausage along one
long edge of the puff pastry rectangle and roll up jelly-roll fashion to
form 2 long logs. (Recipe may be made to this point up to 24 hours before
serving. Cover sausage roll with plastic wrap until ready to finish and
serve.)
Heat oven to 400 degrees. Lightly grease 2 sheet pans. Beat the egg with
the water. Slice each of the rolls into 20 pieces. Lay the slices on the
prepared sheet pans and brush the edges with the egg wash. Bake until
puffed and nicely brown, about 15 minutes. Serve warm or at room
temperature.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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