1 lb. bulk pork sausage
1 (17 oz.) pkg. frozen puff pastry, thawed
1/2 c. honey
1/2 c. mustard

In a skillet brown and crumble sausage; drain well. Unfold 1 sheet of pastry and spread with mustard. Spread half of the sausage over. Repeat with remaining, wrap in foil. Refrigerate. Cut in 1/2" slices and bake on ungreased sheet 15 to 20 minutes.