Ingredients
Directions
Preheat the oven to 400°F.
Defrost puff pastry according to package instructions.
Heat a large nonstick skillet over medium-high heat and brown the sausage, breaking up any large clumps that form.
Drain the sausage on paper towels, leaving about 1 tablespoon of fat in the pan. Reserve the sausage.
Cook the eggs in a pan, leaving 2 tablespoons behind in the bowl to use for the egg wash. In the pan, spread the eggs in a single layer like an omelet, but don’t fold them.
Transfer the eggs to a plate to cool and reserve.
On a clean, floured surface, cut the pastry sheets in half lengthwise, and roll out to thin just a bit.
Place each strip of pastry dough horizontally in front of you.
Cut the eggs into four 2-inch-wide strips and lay one on each of the 4 sheets of puff pastry.
Layer 1/4 of the sausage on top of each of the egg-lined pastries, then top each with 1/4 of the shredded cheese.
Fold the puff pastry away from you to cover the filling, then fold the far side toward you, and pinch to seal.
Repeat these steps again with the remaining pastry sheets.
Add 2 tablespoons water to the remaining egg to create an egg wash.
Place the sausage rolls seam side down on a parchment-lined baking sheet.
Brush the rolls with egg wash and bake for 20-25 minutes or until golden brown.
Remove from the oven, slice into 3-inch rolls, and serve warm.
