Shelly's Recipe

SAUSAGE BITES

Category: Hot

1/2 pkg frozen puff pastry sheets (1 sheet)
1/2 lb bulk pork sausage

Thaw pastry sheet at room temperature 40 min. Preheat oven to 400.

Unfold pastry on lightly floured surface. Roll into 12 inch x 10 inch rectangle. Cut into 3 (3 inch) strips. Divide sausage into thirds. Roll each into a cylinder the length of the pastry. Place on edge of pastry strip. Starting at the long side, roll up. Press edges to seal.

Cut each roll into 12 (1 inch) slices. Place cut-side down 1 1/2 inch apart on baking sheet. Bake 15 min. or until golden and sausage is done. Makes 36 appetizers.

TIP: You can substitute Italian sausage (casing removed) for bulk pork sausage.

To make pastries ahead, cut into slices and place on baking sheet. Freeze. When frozen, store in plastic bag for up to 1 month. To bake, preheat oven to 400. Place frozen slices on baking sheet. Bake 20 min. or until golden and sausage is done.