1 pkg. Pepperidge Farm Frozen Puff Pastry Sheets
1 lb. sweet Italian sausage
8 oz. pkg. shredded Mozzarella cheese
3/4 c. prepared pizza or spaghetti sauce
1 thinly sliced onion
2 tbsp. oil
Grated Italian cheese
Oregano
1 egg mixed with 2 tbsp. water

Cook sausage and slice. Saute onion in oil. Thaw both sheets of puff pastry according to package directions. Roll one sheet into a rectangle, 12"x16". Lay sheet on baking sheet that has been sprayed with water. Spread a thin layer of sauce, leaving a 1" border around the outside. Top with cooked sausage, sauteed onion and shredded Mozzarella cheese. Finish layers with grated Italian cheese, oregano and remainder of sauce. Fold the borders up over the filling. Roll remaining puff pastry sheet into rectangle that is as large as filled portion of first sheet. Place on top of filled sheet. Press and seal edges with tines of a fork. Chill for 1/2 hour.

Preheat oven to 450 degrees. Brush egg glaze over top crust. Make 2 or 3 vent holes in top crust. Bake until pastry is puffed and golden brown. Cool slightly before cutting into 2" squares. Yield: Approximately 35 squares.