Instructions

1. Preheat the oven to 425 degrees.
2. Add the sausage, parmesan cheese, mozzarella cheese, basil, garlic powder and 1 of the eggs (beaten) to a bowl. Mix well and set aside.
3. Dust a board lightly with flour and then roll out one of the puff pastry sheets to approximately a 13″ x 11″ rectangle. Cut the puff pastry into three strips, lengthwise. (Refer to the post for pictures.)
4. Divide the sausage filling in half and then divide each half into thirds. Place one third of the sausage filling onto each strip of puff pastry, forming a log down the center of each strip of dough.
5. Use the remaining egg to make an egg wash (beat the egg in a small bowl with a splash of water) and brush along one side of each strip of dough.
6. Roll the dough up lengthwise over the sausage filling, sealing at the seam. Tuck the ends under the roll and then place on a parchment lined baking sheet seam side down. Repeat this process with the other piece of puff pastry. You’ll end up with 6 rolls total. You’ll need to use 2 baking sheets to make sure the rolls don’t stick together as the bake.
7. Brush the tops of the rolls with the egg wash and then score the rolls a few times across the tops.
8. Bake for 20 minutes, rotating the pans halfway through if one side is getting too brown, and then remove from the oven.
9. Let the sausage rolls cool for at least 5 minutes (10 is better, they will still be hot!). Slice into bite sized pieces and serve with your choice of dipping sauce.