Traditional sausage rolls are made fancy with a slice of ham, a pinch of sharp cheddar, and a shot of mustard.
Total Time:45 minutes
2 sheet frozen puff pastry, thawed
12 thin slices ham
1/4 cup shredded sharp cheddar
1 pound sausage meat (I used Jimmy Dean Sage)
1 egg, beaten
Preheat your oven to 400 and line a baking sheet with parchment paper. Get all of your filling ingredients ready so you can assemble your rolls quickly before the dough gets warm. I remove all the sausage from the roll and put it on a small plate. Then use a steak knife to cut the sausage down the middle lengthwise, then into six sections across to divide it into twelve pieces.
On a lightly floured surface, unfold one sheet of your puff pastry. Use a pizza cutter to cut your puff pastry into six rectangles. Add a slice of ham, an pinch of cheese, and a thin line of mustard to each section. Add a 12th of the sausage to each section and spread it lengthwise. You can go all the way to the end of the roll, but be sure to leave empty space along the sides to seal.
Here’s how I roll them. Pull the right side of the dough up and into the middle of the sausage. Dab a bit of water down the side of the dough you just folded over. Pick up the whole section and hold it in your non-dominant hand. Stretch and pull the other side of the dough to overlap slightly and seal the roll. Use a fork to close up the seam, then place the roll, seam side down, on your baking sheet.
Brush your beaten egg on the top of each roll, then use a sharp knife to cut two vents into each roll.
Put the first set of rolls in the oven for 25 minutes, and repeat the process with the second sheet of puff pastry.
Allow the rolls to cool on the pan for a few minutes, then remove them to a wire rack. These can be served warm, room temp, or cold.