Breakfast- Criss Cross Puff Pastry

Posted by on Feb 25, 2010 in Recipes | Comments Off

Criss Cross Puff Pastry

Criss Cross Puff Pastry

1 package of Pepperidge Farm Frozen Puff Pastry, 2 sheets
4 eggs
1 Tbsp milk or water
1 lb bulk pork sausage
1 lb mild Italian sausage
2 C herb seasoned dry stuffing
1 medium-large onion, chopped
3 C sliced fresh mushrooms
2 Tbsp butter

Thaw pastry at room temp about 30 minutes. Preheat oven to 375 degrees. Brown Sausage, drain thoroughly. Sauté onion in a little butter. Mix in a bowl the sausage, onion, dry stuffing and 1 1/2 eggs. Sauté Mushrooms in a little butter and set aside. Roll out puff pastry on a floured surface. Place 1/2 the mixture down the center. Place mushrooms on top of sausage mixture. Cut slits in remaining puff pastry and lift and fold over the top of the sausage forming a braid. Makes 2 rolls. Take remaining egg, mix with milk and brush on top. Bake 35 minutes or until golden. 8 Servings. Can be assembled the night before, washed with egg, cover with plastic wrap, place in fridge and bake off in the morning.

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