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1
Heat the oven to 400 degrees F.
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2
Unfold the pastry sheet on a lightly floured surface.
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3
Roll the pastry sheet into a 12x10-inch rectangle.
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4
Cut into 3 (3-inch) strips.
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5
Divide the sausage into thirds.
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6
Shape each into a cylinder the same length as the pastry.
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7
Place 1 piece sausage on the long edge of each pastry rectangle.
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8
Roll up the pastry around the sausage and press the seams and pinch the edges to seal.
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9
Cut each roll into 12 (1-inch) slices, making 24 in all.
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10
Place the slices, cut-side down, onto a baking sheet.
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11
Bake for 15 minutes or until the pastries are golden brown and the sausage is cooked through.
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12
Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.
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13
Tip: You can substitute Italian sausage (casing removed) for the bulk pork sausage.
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14
Tip: To make ahead, place the unbaked slices onto a baking sheet.
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15
Cover and freeze until firm.
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16
Remove the frozen slices from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month.
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17
Bake the frozen slices on a baking sheet at 400 degrees F. for 20 minutes or until the pastry is golden brown and the sausage is cooked through.
