These ever-popular sausage rolls are so easy to make and so delicious that you'll never want the store-bought variety again.
- Portion size 24 servings
- Credits : Canadian Living Magazine: December 2005
Ingredients
Method
Line baking sheet with parchment paper; set aside.
In bowl, beat 1 of the eggs until frothy; blend in sausage, bread crumbs, parsley, onion and garlic. Set aside.
On lightly floured surface, unroll pastry; cut crosswise into three 10- x 3-1/2-inch (25 x 9 cm) strips. Brush with mustard; spoon about one-third of the sausage mixture lengthwise down centre of each. Fold long sides over to cover filling and slightly overlap; press edge to seal.
Arrange rolls, seam side down, on prepared pan. Cover and freeze until firm, about 15 minutes. Cut each roll crosswise into 8 pieces; space about 1 inch (2.5 cm) apart. (Make-ahead: Cover and refrigerate for up to 8 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks. Add 5 minutes to baking time.)
In small bowl, whisk remaining egg with 1 tbsp (15 mL) water; brush over rolls. Bake in 425°F (220°C) oven until puffed and golden, about 20 minutes.
Nutritional facts <b>Per piece:</b> about
- Sodium 109 mg
- Protein 3 g
- Calories 72.0
- Total fat 5 g
- Cholesterol 24 mg
- Saturated fat 2 g
- Total carbohydrate 4 g
%RDI
- Iron 4.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 2.0
