Dawns Italian Sausage Rolls Recipes

Steps:

• Preheat oven to 350 degrees F.
• Lay the puff pastry sheets out on a flat work surface. Split the sausage casings lengthwise and turn the mild sausage meat out onto 1 pastry sheet and the hot sausage meat out onto the other pastry sheet. Gently pat the meat out to fit the pastry sheets, being careful to leave a 1/2-inch strip bare on both long sides of each sheet. Top with 3 tablespoons of Romano and 5 basil leaves per sheet. Starting with 1 of the bare strips, roll the pastry tightly around the filling. The bare strip on the far end will stick to itself.
• Place the rolls in the freezer for at least 1 hour; they should be just frozen enough to make slicing easy. (The recipe can be made to this point 1 week in advance.) Slice the rolls into 1/2-inch pieces, place on baking sheets and place in the oven for 20 to 30 minutes, or until golden brown. Remove and let cool 5 minutes before serving.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Place pie crust dough onto a flat surface. Spread them generously with mustard. Spread 1/2 pound of sausage onto each pie crust. Flatten the sausage down with a spatula. Roll the pie crust mixture up like a jelly roll. Slice the roll into 1/2-inch circular pieces.
• Bake for 18 minutes or until sausage is cooked.

Steps:

• Lightly grease a large baking sheet.
• Combine the breadcrumbs and milk in a small bowl. Let stand until milk is absorbed, about 5 minute.
• Transfer to a food processor.
• Add the sausage, onion, 1 egg, garlic, and oregano; pulse until blended and season with salt and pepper.
• Unfold the pastry sheet on a floured work surface and roll out into a 12x10-inch rectangle.
• Cut the pastry crosswise into three 10x4-inch strips and brush each strip with the beaten egg.
• Spoon 1/3 of the sausage mixture in a narrow strip lengthwise down the center of each pastry strip.
• Fold the long sides in, covering the filling and overlapping slightly in the center.
• Press the seam down slightly to seal.
• Arrange rolls seam side down on the prepared baking sheet.
• Cover and chill until rolls are firm, and least 10 min and up to 1 hour.
• Preheat the oven to 425ºF while the rolls are chilling.
• Cut the firm rolls crosswise into 8 pieces.
• Separate pieces on the baking sheet and brush with some of the remaining beaten egg.
• Bake rolls until puffed and golden, about 20 minutes.
• Serve warm with marinara sauce.

Steps:

• Preheat oven to 350 bake. Clear an area on the table or counter then sprinkle with flour. Roll dough out on floured surface to a round shape,like a pizza. Keep the dough around 1/4 inch thick. Flip dough over and repeat. Do not over roll the dough or make it too thin. Once rolled out then rub the dough with the olive oil and crushed garlic. Spread the sausage on the dough but be careful not to rip the dough. Top with the remaining ingredients. Carefully, roll the dough into a log shape. To ensure the log stays closed, you may need to spread a little olive oil so the dough adheres. Then cut into 1 inch pin wheels. Place each wheel flat, on a greased 9x11 baking pan, 2 inches apart. Let stand for 10 minutes then place in the oven and bake for 25-30 minutes or until golden brown. Best served hot. Store in refrigerator, if there's any left. They go fast!!They can be re-heated in the microwave for 10-15 seconds but they are better when re-heated in a toaster oven. It makes them crunchy and tasty! Level: Moderate Mangia! By Dawn Salano, 1995