Cheese and Sausage Puff Pastry

Puff pastry does weave its magic. It can be wrapped around veggies, fruits, and meats. Start with something thin and flat and end up with something flaky, high, and delicious without much effort at all just like a bakery treat. Savory items also work their magic tucked inside a pastry sheet perfect for appetizers, a light lunch, or dinner. 



Cheese and Sausage Puff Pastry is the perfect weeknight meal. It's easy to assemble, tasty filling, and kid-friendly. What's not to like about cheese and sausage paired together with an added zing of spicy mustard and roasted red peppers.

Cooking Tip: If sheets reach room temperature, return to the fridge to rechill (but not refreeze). The quickest way to thaw Puff Pastry is to separate the sheets, cover each with plastic wrap and leave them on the counter (away from the oven) at room temperature for about 30 minutes. You can thaw Puff Pastry in the fridge.
One puff pastry sheet filled with sausage and cheese baked is equal to four servings.
Use a serrated knife to cut puff pastry.
Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 cup cooked mild or hot Italian sausage, crumbled
• 2 teaspoons spicy brown mustard or Dijon mustard
• 1 cup grated cheese (I used a combination of white and yellow cheddar)
• 2 tablespoons roasted red pepper. drained well and patted dry with a paper towel
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley flakes
• 1 egg, lightly beaten
• Sesame seeds or bagel seasoning

Directions:

• Line a small baking sheet with parchment paper.
• On a sheet of lightly floured wax paper roll the pastry sheet firmly, always rolling away from you, give the dough 2-3 rolls with a rolling pin. 
• Transfer to a parchment-lined baking sheet.
• Spread mustard on top leaving a 1-inch border all around the edges.
• Spread sausage on half the sheet. Sprinkle with spices and cheese.
  
  
  
• Fold the other half of the pastry over the cheese and sausage to cover, Crimp edges with a fork to seal. Refrigerate for 20 minutes.
• Preheat oven to 425 degrees. Brush pastry with a beaten egg and sprinkle with sesame seeds or bagel seasoning. Cut 4 slits in the top to let steam escape.
  
• Bake until pastry is golden brown and puffed all over about 25 minutes. let rest for 5 minutes before cutting.