ITALIAN SAUSAGE ROLLS

Italian Sausage Rolls image

Provided by Andrea Webster

Yield Makes 24 rolls

Number Of Ingredients 10

1/4 cup fresh white breadcrumbs
2 tablespoons milk
1/2 pound sweet Italian sausages, casings removed
1/2 onion, finely chopped
1 egg
1 large garlic clove, finely chopped
1 1/2 teaspoons dried oregano
1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
1 egg, lightly beaten
Purchased marinara sauce, heated

Steps:

Lightly grease large baking sheet. Combine breadcrumbs and milk in small bowl. Let stand until milk is absorbed, about 5 minutes. Transfer to processor. Add sausages, onion, 1 egg, garlic and oregano. Using on/off turns, process until blended. Season with salt and pepper.
Unfold pastry sheet on floured work surface. Roll out to 12x10-inch rectangle. Cut pastry crosswise into three 10x4-inch strips. Brush each strip with beaten egg. Spoon 1/3 of sausage mixture in narrow strip lengthwise down center of each pastry strip. Fold long sides in, covering filling and overlapping slightly in center; press seam to seal. Arrange rolls seam side down on prepared sheet. Cover and chill until rolls are firm, at least 10 minutes and up to 1 hour.
Preheat oven to 425° F. Cut each roll crosswise into 8 pieces. Separate pieces on baking sheet. Brush with some of remaining beaten egg. Bake until rolls are puffed and golden, about 20 minutes. Serve warm with marinara sauce.