Sausage & Stuffing Criss-Cross Pastry

Submitted by: Rebecca Thompson

Thaw time: 30 minutes
Prep time: 20 minutes
Bake time: 35 minutes

Serves:4

Pork sausage, herb-seasoned stuffing, chopped mushrooms and onions make up the filling for this attractive criss-cross pastry made with a Pepperidge Farm Puff Pastry Sheet.

Ingredients:
1/2 pkg. (17.3 oz) Pepperidge Farm Puff Pastry Sheets (1 sheet)
2 eggs
1 tablespoon water
1/2 pound bulk pork sausage
i cup Pepperidge Farm Herb Seasoned Stuffing
1 small onion, chopped
1 cup chopped mushrooms

Directions:
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 375 degrees. Mix 1 egg and water.

Mix thoroughly sausage, stuffing, remaining egg, onion and mushrooms.

Unfold pastry sheet on lightly floured surface. Cut slits 1" apart from outer edge up to fold mark on each side of pastry. Spoon sausage mixture down center of pastry. Starting at one end, fold pastry strips over sausage mixture, alternating sides, to cover sausage mixture. Place on baking sheet. Brush with egg mixture.

Bake 35 minutes or until golden. Slice and serve warm.

Tip: Serves 8 as an appetizer.