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1
Preheat oven to 350F.
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2
Create egg wash by beating one egg with one tablespoon of water.
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3
Unroll crescent roll dough.
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4
Separate along perforations into 3 rectangles (each rectangle will consist of two triangle pieces).
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5
Apply egg wash to the diagonal edges of each triangle.
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6
Pinch the diagonal edges of two triangles together to create a rectangle.
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7
Cut each rectangle in half to make a total of 6 squares.
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8
(Note: this is a bit of work, but I found that crescent rolls most closely resemble the type of pastry used in the English bakeries).
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9
To create the filling, blend ground pork, sage stuffing mix, one egg, mustard and garlic in a food processor until well combined and no large pieces of stuffing remain.
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10
Place 3 to 4 tablespoons of filling on each square of dough.
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11
Apply egg wash to one edge and fold dough over the filling (leaving ends open).
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12
Press to seal.
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13
Place sausage rolls fold side down on a baking sheet (you may line with parchment paper to prevent sticking).
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14
Apply egg wash to the top of each sausage roll.
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15
Using a sharp knife, cut 3 slits diagonally through the top of each roll.
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16
Bake at 350 degrees for 25 to 30 minutes.
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17
After 15 minutes, cover with foil to prevent the pastry from burning.
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18
You may use a thermometer to test doneness.
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19
May be served warm, but they taste more flavorful served chilled (thats how we ate them in England).
