Ingredients
Scale
- 1 sheet puff pastry dough, left out of freezer to thaw for about 40-60 minutes
- 1lb 80/20 sweet bulk Italian sausage
- 4 large Medjool dates, diced very small
- 3 T chopped fresh rosemary
- 3 T minced shallots
- ½ tsp garlic powder
- ½ tsp Kosher salt
- ¼ tsp fresh ground pepper
- Dash of ground red pepper flakes – optional
- 1 egg
- 1 tsp water
- Flour for rolling dough
Instructions
- Remove puff pastry from freezer. Allow to thaw on counter for 40 minutes to one hour prior to handling. Place sausage into medium sized bowl. Add dates, rosemary, shallots, garlic powder, Kosher salt, and pepper. Mix well to evenly distribute ingredients.
- On a lightly flour surface, unfold pastry sheet and cut in half lengthwise. (Two pieces, about 4.75 x 9.5 inches). Use a rolling pin to roll each sheet to about 5 x 12 inches.
- Take half the prepared sausage and form into 12-inch log. Place lengthwise on top of prepared pastry sheet. Repeat with remaining sausage and pastry sheet.
- Whisk together egg and water to make an egg wash. Paint a 1-inch wide stripe of the egg wash along one long edge of the each pastry sheet. Roll the sausage tightly up in the pastry, pressing the egg washed edge down gently to seal.
- Line rimmed baking sheet with parchment paper. Place sausage rolls on baking sheet. Paint egg wash over all visible sides of sausage rolls. Refrigerate for about an hour.
- Preheat oven to 400 degrees. Remove pan from refrigerator. Slice the rolls crossways into pieces about 2-inches long. Place pieces on baking sheet with space between.
- Bake sausage rolls in preheated oven for 20-22 minutes, rotating pan halfway through.