Sausage Bites

You only need two ingredients to make these flavorful appetizers...simply wrap a puff pastry sheet around sausage, cut into slices and bake...you won't believe how good they are.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 15 minutes
  • cool: 10 minutes
  • total: 20 minutes
  • Serves: 36

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1/2 pound bulk pork sausage

Directions

  1. Heat the oven to 400°F.

  2. 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.

  3. 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.

  4. Cut each roll into 12 (1-inch) slices, making 36 in all.  Place the slices, cut-side down, onto a baking sheet.

  5. 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.

  6. Tip: You can substitute Italian sausage (casing removed) for the bulk pork sausage.

  7. Tip: To make ahead,  place the unbaked slices onto a baking sheet. Cover and freeze until firm.  Remove the frozen slices from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month.  Bake the frozen slices on a baking sheet at 400°F. for 20 minutes or until the pastry is golden brown and the sausage is cooked through.

Wrapped Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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