8 oz. bulk sausage (loose)
8 oz. frozen puff pastry sheets
Egg to glaze

Thaw one sheet of pastry and cut into 3 equal pieces at seam lines. Roll sausage meat into 3 rolls 1/2 inch diameter and the length of the pastry sheet. Lay sausage strip along center of each strip of pastry.

Brush on long edge of pastry with beaten egg and bring pastry over sausage. Seal roll by pressing edges with a knife blade.

For appetizer - cut roll into 1 inch pieces. For a buffet or brunch - cut into larger pieces.

Place on greased baking sheet. Pierce top of each piece and brush with egg glaze. Bake on middle shelf in a 350 degree oven for 20 minutes. Serve hot or cold. Can be frozen. Reheat in microwave or oven.