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1
In the bowl of a food processor, soak breadcrumbs in milk until all liquid is absorbed, about 5 minutes.
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2
Add sausage (removed from their casings), garlic, onion, 1 egg, and seasonings; pulse until well-combined but not pulverized.
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3
On a floured surface, roll out puff pastry into a large rectangle, about 11 x 14 or so.
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4
Cut the rectangle lengthwise into three long, even strips.
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5
Spoon sausage mixture down the middle of each strip, keeping it neat and away from the edge.
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6
Gently bring sides of each strip together to enclose the sausage in a long roll, pinching ends to seal.
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7
Place seam-side-down on a greased baking sheet, and chill until firm (10 minutes or up to an hour).
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8
Preheat oven to 400 degrees F. Remove the rolls from the refrigerator and brush the tops with egg wash (remaining 1 egg whisked with 1 tablespoon water).
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9
Slice each log into inch-long pieces, getting about 12 to 15 from each roll.
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10
Space apart on the baking sheet and bake for 15-20 minutes, or until well browned and cooked through.
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11
Serve with warm marinara sauce, for dipping.
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12
Note: you can also freeze unbaked rolls or pieces for up to several months.
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13
Bake frozen, adding a few minutes to the baking time.
