| | Pork & Turkey | | Sausage Buttons (print) | | Provided By: Kerry | | Description: Pork | | Ingredients | 1 sheet peperidge farm frozen puff pastry sheets
1/2 pound bulk pork sausage | | Directions | 1) Thaw pastry 20 minutes. Preheat oven to 400
2) Unfold pastry onto lightly floured surface. Roll into 12 x 10 rectangle. Cut into 3 strips along fold marks.
3) Divide sausage into thirds. Roll each into a cylinder the lenght of the pastry. Place on edge of pastry strip. Starting at the long side, roll up. Press edge to seal.
4) Cut each roll in 12, 1 inch, slices. Place 1/2 inch apart on 1 baking sheet. Bake 15 minutes or until golden brown. | | Notes | | |
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