preparation
Thaw pastry 20 minutes. On a lightly floured surface roll to a 15 1/2-inch by 9-inch rectangle. Cut rectangle into 3 strips, each 3 inches wide. Divide sausage meat into thirds; roll each into a roll the length of the pastry. Place each roll along one edge of a pastry strip. Roll the pastry around the sausage. Wet edges with ice water and press to seal tightly. Chill the rolls for 1 hour. Preheat oven to 400°. Cut sausage rolls into 3/4-inch slices and place on ungreased baking sheets. Bake for 12 minutes or until pastry is puffed and golden. Serve warm. Makes 60 appetizers. |