DIJON SAUSAGE ROLLS

DIJON SAUSAGE ROLLS 2 slices white bread 1/2 cup whole milk 1 [1 lb] regular breakfast sausage 2 large eggs, beaten & divided 3 Tbsp Dijon mustard 2 Tbsp worcestershire sauce 2 cloves garlic, minced 1 tsp seasoned salt 1 tsp onion powder 1/2-1 tsp hot sauce (optional) 3 small green onions. finely chopped 1 sheet puff pastry, thawed Preheat the oven to 375°F. Line a baking sheet with parchment paper. In a medium size mixing bowl, soak two slices of bread with ½ cup of milk. Add the sausage, 1 beaten egg, dijon, worcerstershire sauce, minced garlic, seasoned salt, onion powder and hot sauce. Mix well. After the mixture is fully combined, add the chopped green onions. Thaw the puff pastry per the instructions on the package. On a lightly floured surface, roll out the puff pastry to a 14 inch square and dived through the middle. Divide the sausage evenly and place in the middle of each section. Brush the edges with the egg wash from the 2nd beaten egg. Fold the puff pastry over the filling overlapping the edges. Ending seam side down. Carefully move the sausage rolls to the parchment, and place seam side down for baking. Smooth and shape. Score the top at one inch intervals. Brush on all sides with the beaten egg wash. Bake at 375°F for 10 minutes. Lower the oven temperature to 325°F. Continue to bake for an additional 50 minutes. Allow the sausage rolls to sit on the baking sheet for about 10 minutes after you remove them from the oven. Using a sharp knife, cut along the score lines into serving pieces. Serve with additional Dijon or sweet hot mustard for dipping. NOTES Use a lean good quality sausage for the best results.