Shortcut Sausage Rolls

Ingredients

• Vegetable oil or nonstick spray
• 1 pound sausage (without casings)
• All-purpose flour, as needed for dusting
• 8 ounces puff pastry
• 1 large egg, beaten

16 snack-size rolls

Preparation

1. Heat oven to 400 degrees. Set aside one or two large baking sheets lined with parchment, or lightly oiled or sprayed.
2. Divide the sausage into 16 equal pieces. On a lightly floured work surface, roll out the pastry to a 12-inch square. Cut that into 16 smaller squares.
3. Shape a piece of sausage into a cylinder the length of one pastry square. Place it at one edge of the pastry and roll it up, leaving the ends open and sealing the edge by brushing it with egg before folding the pastry over. Place seam side down on a baking sheet, and brush with egg. Repeat with remaining sausage and pastry, placing rolls at least 2 inches apart. (Rolls may be covered and frozen for up to several weeks; defrost before baking.)
4. Bake until puffed and golden brown, about 20 minutes. Serve hot and, if desired, with mustard.

45 minutes