1 pkg. Pepperidge Farm flaky pastry sheets
2 lb. breakfast sausage links (not precooked)
1 egg, beaten

Thaw the pastry sheets and roll them out into long strips. Place sausages, end-to-end, on each pastry sheet. Fold over, pinching the edges together (but not the ends) with a fork. Cut each sheet into sausage-length pieces. Cut two slits in the top of each pastry-wrapped sausage and brush the top with beaten egg.

Bake in 400°F oven for 25 minutes.

Not suitable for cooking in microwave oven.