Sausage Cranberry Brie Bites
Ingredients
1 Sheet frozen puff pastry
8 oz. Ground pork sausage
2 Garlic cloves, minced
1 Egg
1 Tbsp water
½ Cup jellied cranberry sauce
4 oz Brie, rind removed and sliced thin
Optional: 1 Tbsp fresh sage, 2 tsp fresh rosemary chopped
Preparation
Prep: Thaw pastry sheet for 40 minutes or as directed on the box.
Preheat oven to 400, and line two baking sheets with parchment paper.
In a medium skillet over medium heat, cook ground sausage with garlic until brown, breaking it up as it cooks.
(If you’d like to include sage and rosemary, you can add it in here, and cook for 3 more minutes). Drain fat.
In a small bowl, whisk the egg and water together to make an egg wash.
Place the thawed pastry dough onto a lightly floured work surface, and brush it with egg wash, going out to all four edges.
Spread the cranberry sauce evenly. Place cooked sausage on cranberry sauce, then evenly space the slices of brie on top of the sausage.
Starting along the long edge, slowly and carefully roll it up to assemble a jelly roll. (If you chill the roll in the fridge for 30 minutes to 1 hour, it will make it easier to cut)
Using a sharp knife, slice the roll into 14 slices, about ¾ to 1-inch in thickness.
Transfer to prepared baking sheets. Brush the tops and sides with egg wash, and bake for 15 minutes or until it is golden.
