Sausage in Pastry

Kate Kelly Hodsdon

  • 1-1 � lbs. pork sausage, browned, drained, crumbled


  • 3-4 sliced scallions
  • 5-6 chopped mushrooms
  • ½ c grated carrot
  • 3 garlic cloves, crushed
  • 2 eggs
  • ½ c seasoned bread crumbs
  • dab of regular mustard

Roll out (just a bit) sheet of Pepperidge Farm Puff Pastry, spread with meat mixture. Roll up like a jelly roll tucking in ends. Bake until brown (approximately 30-45 minutes) at 400 degrees, basting occasionally with melted butter or margarine.

Print Friendly, PDF & Email
No Comments

Leave a reply

Post your comment
Enter your name
Your e-mail address

This site uses Akismet to reduce spam. Learn how your comment data is processed.