Sausage Puffs

Sausage Puffs

         1 package     Frozen pastry, thawed to package directions

            1 lb.                Italian sausage

            1/4 cup           Onion, chopped

            2                      Garlic cloves, minced

            1 Tbsp.           Fresh basil, chopped

            3 Tbsp.           Fresh parsley, chopped

            2 Tbsp.           Sesame seeds

            3                      Eggs, well beaten

            1 cup              Mozzarella cheese, shredded

            1/2 cup           Parmesan cheese, grated

            1/4 cup           Robert Rothschild Farm Lemon Wasabi Sauce


In skillet, sauté Italian sausage and drain, reserve drippings. In same skillet, sauté onion and garlic in 2 Tbsp. of the reserved drippings. In large bowl, combine sausage, onion, garlic, basil, parsley, eggs, cheeses and Lemon Wasabi Sauce. Stir to combine. Roll puff pastry sheets into a 15x18 inch rectangle. Spread 1/2 mixture on pastry sheet. Roll up and pinch ends tightly. Repeat with remaining pastry and sausage. Place on cookie sheet and brush with a mixture of 1 beaten egg and 1 Tbsp. of water. Sprinkle with sesame seeds. Bake at 375 degrees F for  30 - 40 minutes, or until golden brown. Cool 10 minutes. Slice into 1-1 1/2 inch slices.