Sausage Roll Ups
6 pork sausage links
2 pieces bacon Chopped
1/2 C. onions diced
1 C mushrooms sliced
1 Puff Pastry Sheet thawed
3 slices Swiss Cheese cut in half, diagonally
6 t. Prepared Pesto
Preheat oven to 350 degrees F. Saute sausage links in pan over medium-high heat
until golden brown. Transfer to a paper towel lined surface. Drain off fat and
place chopped bacon in pan. Cook for 2 minutes and add onions and mushrooms.
Saute for 2 more minutes. Mushrooms should be firm and bacon should be crispy.
Drain off excess fat. Season to taste with salt and pepper.
Place puff pastry sheet on a cutting board. Cut sheet in half lengthwise. Cut
each half into 3 triangles. Start from the top left corner and cut at a
diagonal. Cut remaining piece from the opposite corner. Repeat process with
Place Swiss Cheese halves on each puff pastry piece. Place 1 tsp. pesto on top
of cheese. Place sausage link and mushroom mixture at the widest section of the
puff pastry. Roll up the puff pastry tightly. Repeat process and place roll-ups
on a baking sheet. Bake in oven until golden brown, about 15 to 18 minutes.
Maple Sausage and Orange Cream Cheese Turnovers
8 oz. maple sausage links
8 oz. cream cheese
1/3 C. orange marmalade
1 sheet puff pastry thawed
1 C. almonds sliced and toasted
1 large egg
Heat a skillet over medium-high heat. Cook sausage until nicely browned and
firm, approximately 5 minutes. Set aside and slice into thirds diagonally.
Combine cream cheese and marmalade in a bowl. Set aside.
Unfold pastry and cut into thirds lengthwise. Cut the strips in half making 6
squares. Using a rolling pin, roll out each square to measure 6 x 6 inches. In a
small bowl, beat the egg. Brush the egg wash around the border of the pastry.
Place 2 T. cream cheese mixture on the pastry. Sprinkle 2 t. almonds on top of
cream cheese. Fold pastry over and seal the edges by pressing down with a fork.
Brush the exterior with egg wash and sprinkle with almonds. Bake for 15-20
minutes, or until golden brown. Serve with Maple Syrup.