These easy-to-make crispy swirls disappear at every party.
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup Italian breadcrumbs
2 tablespoons whole milk
1/2 pound bulk Sweet Italian Sausage, Luganega, or purchased sausage
2 large eggs, divided
1/2 teaspoon Italian seasoning
2 tablespoons all-purpose flour
1/2 pound frozen puff pastry, thawed
Vegetable oil spray
1. Lightly grease a baking sheet with vegetable oil spray. Heat oil in a small skillet over medium-high heat. Add onion and cook, stirring frequently, for 3 minutes, or until onion is translucent. Set aside. Combine breadcrumbs with milk, and stir well.
2. Combine onion, breadcrumbs mixture, sausage, 1 egg, and Italian seasoning in a food processor fitted with the steel blade and combine well, using the on-and-off pulse button. This can also be done by hand.
3. Dust a counter with flour, and unfold puff pastry. Roll pastry with a lightly floured rolling pin into a rectangle that is 12 x 10 inches. Then cut the rectangle into 3 strips that are 4 inches wide. Lightly beat remaining egg in a small cup, and brush each pastry strip with egg wash.
4. Divide sausage mixture into a thin line down the center of each puff pastry strip. Pull up sides of pastry, and crimp it in the center to enclose filling. Arrange rolls seam side down on the prepared baking sheet, and refrigerate for at least 30 minutes, or until firm.
5. Preheat the oven to 425°F. Cut each roll into 8 even sections, and arrange them on the baking sheet. Moisten tops of slices with beaten egg.
6. Bake for 20 minutes, or until pastry is puffed and golden. Serve immediately.
Note: The dish can be prepared for baking up to a day in advance and refrigerated, tightly covered.