Breakfast- Criss Cross Puff Pastry

Posted by on Feb 25, 2010 in Recipes | Comments Off on Breakfast- Criss Cross Puff Pastry

Criss Cross Puff Pastry


Breakfast- Criss Cross Puff Pastry
Prep time
Cook time
Total time
Can be assembled the night before, washed with egg, cover with plastic wrap, place in fridge and baked off in the morning.
Serves: 8-12 servings
  • 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
  • 4 Tbsp butter
  1. Thaw pastry at room temp about 30 minutes.
  2. Preheat oven to 375 degrees.
  3. Brown sausage, drain thoroughly.
  4. Sauté onion in a little butter.
  5. Mix in a bowl the sausage, onion, dry stuffing and 3 eggs.
  6. Sauté mushrooms in a little butter and set aside.
  7. Roll out puff pastry on a floured surface.
  8. Place ½ the mixture down the center.
  9. Place mushrooms on top of sausage mixture.
  10. Cut slits in remaining puff pastry and lift and fold over the top of the sausage forming a braid.
  11. Makes 2 rolls.
  12. Take remaining egg, mix with milk and brush on top.
  13. Bake 35 minutes or until golden.