Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x9-inch rectangle. Cut lengthwise into 3 (3-inch) strips
Divide the sausage into thirds. Shape each into a cylinder the same length as the pastry. Place 1 piece sausage on the long edge of each pastry rectangle. Roll up the pastry around the sausage and press the seams and pinch the edges to seal
Cut each roll into 12 (1-inch) slices, making 36 in all. Place the slices, cut-side down, onto a baking sheet
Bake for 15 minutes or until the pastries are golden brown and the sausage is cooked through. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes
Tip: You can substitute Italian sausage (casing removed) for the bulk pork sausage
Ingredients
1/2 of a 17.3 oz. pkg. Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
